Directions

1. Remove the tenderloins and lobster tail from your refrigerator. Remove from their packaging and set aside on a paper towel-lined plate to temper. 

2. In a medium saucepan over high heat, bring the beef stock to a boil. Allow to boil and reduce until only ½ cup of stock remains. 

3. Remove from the heat, then whisk in the cream and Dijon mustard. 

4. Smash one garlic clove and place it in a small sauce pot, along with the madeira, whiskey or Cognac.  

5. Heat the pan over high heat and use a lighter to flambé! Be careful with this one!!

6. When the pan is au sec, or nearly dry, whisk in the stock reduction and bring up to a boil. Season with Balinese Truffle Salt to taste. Turn off the heat and cover, leaving the pan on the burner. 

7. Split the lobster tail in half through its shell. Line a sheet tray with aluminum foil, folded to hold the lobster tails in place. Top with pads of butter, season with Balinese Truffle Salt and set aside.

8. Spread the peppercorns onto a plate.

9. Season the tenderloins on all sides with Balinese Truffle Salt, then press one side into the peppercorns to create a crust. 

10. Heat a large sauté pan over medium to medium-high heat. Turn your oven's broiler to high heat.

11. Add the canola oil to the preheated pan. Just before the oil begins to smoke, add the steak to the pan, peppercorn-crusted side down.

12. While cooking over high heat, use tongs to flip the steak every 30 seconds. Continue flipping for about 3 minutes for a solid medium rare. If you’d like your steak cooked more or less, simply increase or decrease the amount of cooking time.

13. Just before the steak is finished, turn the heat to medium-low and add the remaining 2 tablespoons of butter to the pan. Smash the remaining garlic clove and add it to the pan, along with the thyme. Use a metal spoon to baste the steak for about one minute, then flip and baste the other side.

14. Remove the steak from the pan and set aside on your cutting board, topped with garlic and thyme, to rest.

15. Transfer the lobster tails to your oven to broil until cooked through, about 3-5 minutes.

16. Stir the sliced chives into your flambéed Sauce Diane. Taste and adjust the seasoning with Balinese Truffle Salt.

17. Plate the tenderloins two serving plates, topped with the halved lobster tails. Spoon on the sauce, garnish with a few slices of Truffle Carpaccio, look deep into the eyes of your partner (or yourself), and tell them how you would cross land and sea for them!!