The day before, whisk together the olive oil, balsamic vinegar, salt and pepper to taste and pour it over the tenderloin, placing one sprig of rosemary on each side of the roast and marinate it overnight.  Preheat the sous vide vessel to 135.  Cook the tenderloin in the marinade for two hours, remove it, and let it rest. 

Meanwhile, cook the minced shallot, wine, and pomegranate vinegar together in a saute pan until the mixture has reduced by a third, then reduce the heat to low and season it with as much or as little fresh cracked pepper as you like. 

At the same time in another smaller sauce pan, melt the 2 sticks of butter together with the garlic paste until the butter separates into a yellow clear looking oil on the top. and keeping it on low, stir in a pinch of kosher salt.

Remove the tenderloin from the cooking bag and marinade and either sear it in a cast iron skillet with a splash of peanut oil or grill it until desired temperature and then let it rest. 

While the tenderloin is resting, steam the lobster tails covered until the shells turn red and remove them from the heat leaving the lid on.  Whisk the unsalted butter into the wine sauce one pat at a time over low heat.  Leave the finished sauce on the heat while you remove the lobster tail shells. 

Spoon the finished wine sauce on the plate, place a piece of tenderloin on top, and spoon more sauce over. 

Place the lobster tail in a small dish and spoon the clear butter over it.  Use the remaining garlic butter mixture for vegetables.  (I served this with whole artichokes not pictured here)