1. Preheat your oven to 350 degrees.
2. Place a pot of salted water to boil for your haricots verts.
3. Trim the ends of the haricots verts and place in boiling water for 12 minutes.
4. Strain.
5. Meanwhile, begin your butter sauce.
6. Finely chop the shallots.
7. In a sauce pan over medium heat, drizzle olive oil, chopped shallots and a pinch of salt.
8. Add 2 more tbsps of olive oil and allow the shallots to soak up the oil.
9. Then add the champagne.
10. Once the champagne begins to simmer, add the butter and stir.
11. Allow to rapidly simmer (called "to reduce") for 20 minutes. The sauce will reduce in volume.
12. Dry your tenderloin steaks with a paper towel - pat on both sides.
13. This important step will allow you to get a nice sear on the meat.
14. Drizzle olive oil over a medium heat pan.
15. Place the steaks on the hot pan and add 2 tbsp butter, a sprig of thyme, a sprig of rosemary and 2 whole garlic cloves. Sear for 3 minutes on each side, basting frequently ( add in the extra 2 tbsp of butter and spoon the butter from the side of the tilted pan onto the top of the steak).
16. Remove the steak from the pan with a pair of tongs and place on a sizzling platter (or cookie sheet) in the heated oven. Set the timer for 20 minutes. The steaks will be medium rare. Add 3 minutes more for medium.
17. Lobster: Using a butcher's knife pierce the center of the top of the tail and bring your knife down to one side, and then the other to split the tail in half (I like this more than the intact lobster tail - less fiddly and you get more of the yummy browned butter on the meat!
18. Place the lobster, meat side down into the steak pan you used for the steaks. (Note - if you burnt the butter when cooking the steaks, dry off your pan and start again. You don't want to put burnt butter bits onto your precious lobster tail).
19. Allow the Lobster to soak up the butter for just one minute in the hot pan. Remove from pan and put in the oven next to the steaks for only 8 minutes. Careful not to over cook the lobster tail - it becomes rubbery.
20. Now to finish the green beans while the steaks and lobster are finishing in the oven. In a new frying pan over medium high heat, drizzle the olive oil and toss in in the sliced cloves of garlic.
21. Allow the garlic to sizzle before adding in the strained green beans. Once the remaining water has evaporated, add in the butter. Toss frequently.
22. Finely chop the fresh parsley and dill. Sprinkle about half onto the green beans. Mix together and turn off the heat.
23. Now, you can simply melt the 6 tbsps of butter with the reduced champagne and shallots with a sprinkle of herbs and call it a day (it will be incredibly good!), or else we can make a real sauce like a French Chef. Are you up for the challenge? Lets go!
24. Take the pan where you sautéed the steak and lobster in butter. Remove any dark bits or big pieces of meat that would have stuck to the pan.
25. Turn the heat up to medium high. Add the reduced shallots and scrape the bottom of the pan with a silicone spatula.
26. Add in a 1/4 cup of champagne, allow to come back up to a simmer and then add in the 6 tbsps of butter. Keep the heat on medium high, constantly stirring with a silicone spatula. Do not let the butter burn! Remove from the heat once it has reduced.
28. Strain the sauce using a strainer into a mug or gravy boat. You will have the most amazing, flavorful butter.
29. Add in the remaining fresh chopped herbs and stir. Voilà! You have upped your culinary game. Bravo! Julia Child would be so proud of you.

How to Serve Surf 'n' Turf

Timing is of the essence. You will want to serve your dish as soon as it is ready so that everything stays hot.

I like to place the steak directly on the plate with a serving of of the green beans next to it. Set the Lobster tail on top of the steak and green beans - it is the star of the show after all! Spoon the herb butter over the lobster and a little around the plate as well for good measure.

Serve immediately. Bon Appétit!