Preheat Oven to 450°F / 230°C 

Make the Sauce:

• In a reduction pan, heat 1 ounce butter and when hot add the shallots and cook for a couple minutes.  Add the tarragon, garlic, when the garlic is fragrant add the wine and reduce until only half remain (this could take 5 to 8 minutes).  Add the beef stock and cook for a couple more minutes.  Using a potato smasher smash the blueberry. Season the sauce with salt and pepper.  Strain the sauce using a very fine mesh strainer and add the remaining butter off the flame.  

Cook the Filet Mignon:

• Season the filet with salt and pepper.
• In a sauté/fry pan, heat the 2 tablespoons of clarified butter (or your favorite cooking oil) and when hot add the filet and cook until golden brown on one side, flip on all sides quickly and flip on other side and transfer to the oven for about 5 minutes.
• Take them out of the oven and let them rest about 7 to 8 minutes.

Cook the Lobster Tail:

• Salt and pepper and sauté them in the same pan the filet cooked for a few minutes.  When cooked deglaze them with Cognac.