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Created by Chef Will Manson of the BeachHouse Restaurant
Beef Tenderloin 2, 3-4 oz pieces
Lobster tail 1 ea 5 oz
Button mushrooms sliced 2 oz
White wine 1 oz
Garlic 1 tsp
Whole butter 2 oz
Season beef with salt and pepper, brown in pan. Split lobster tail and sauté with beef. Remove beef and finish lobster with garlic, mushrooms, wine and butter. Place one tail half on each beef tournedos. Pour mushroom sauce over.
Enjoy!
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