Surf 'N Turf Kebabs with Béarnaise Sauce

  • prep time30 min
  • total time 45 min
  • serves 4

Ricardo prepares succulent yet smokey kebabs served with a buttery bearnaise sauce.

17 Ratings
Directions for: Surf 'N Turf Kebabs with Béarnaise Sauce



1 lb(s) filet mignon, cut into 16 cubes

¾ lb(s) lobster tails, peeled and deveined, cut into 12 slices (about 2 lobsters)

4 wood skewers, soaked in water for 30 minutes

Salt and pepper

Dry Rub

1 tsp ground coriander

1 tsp dry mustard

½ tsp paprika (mild or hot)

½ tsp celery seeds

½ tsp coarsely ground black pepper

½ tsp salt

Béarnaise Sauce

¼ cup white wine

2 Tbsp white wine vinegar

1 shallot, finely chopped (about 60 ml/1/4 cup)

2 egg yolks

¾ cup butter, melted and cooled

1 Tbsp finely chopped fresh tarragon



1. Preheat the barbecue, setting the burners to high, or use a grill pan.

2. Thread 4 beef cubes on each skewer, alternating with 3 lobster slices. Brush with oil. Grill until done to your liking, turning frequently, about 6 minutes. Season with salt and pepper. Serve with the Béarnaise Sauce and steamed asparagus

Dry Rub

1. In a bowl, combine all the dry rub ingredients. Add the cubed meat and coat well.

Béarnaise Sauce

1. Place the wine, vinegar and shallot in a saucepan and bring to a boil. Season with pepper. Reduce until about 45 ml (3 tablespoons) of liquid remain.

2. In the top of a double boiler, whisk the eggs and wine reduction until thick and frothy. Remove the top of the double boiler and place on a cool surface. Add the butter in a thin stream, whisking constantly until the mixture thickens. Add the tarragon. Adjust the seasoning. Keep warm.

See more: Main, North American, Shellfish, Grill, Beef, Dinner, Lunch, BBQ, Barbeque, Dairy-Free


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