Lobster Stuffed Beef Tenderloin and Bearnaise Sauce
- Reviews 4
Ready In: 2 hrs
Serves: 8
Ingredients
- 2 rock lobster tail
- 1 tablespoon vegetable oil
- 1⁄4 lb pancetta or 1⁄4 lb bacon, chopped
- 1⁄2 cup chopped shallot
- 3 tablespoons minced celery
- 2 teaspoons minced garlic
- 4 ounces baby chanterelle mushrooms, stems trimmed and sliced
- salt
- fresh ground black pepper
- 2 tablespoons minced green onions
- 2 tablespoons dry white wine
- 1 tablespoon chopped fresh parsley leaves
- 1 (3 1/2lb) center-cut beef tenderloin, trimmed and butterflied
Bearnaise Sauce
- 2 tablespoons chopped shallots
- 4 sprigs fresh tarragon
- 1⁄4 cup dry white wine
- 1⁄4 cup dry vermouth
- 4 large egg yolks
- 1 cup melted unsalted butter or 1 cup clarified butter
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh tarragon leaves
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
Directions
- Preheat the oven to 400°F.
- Set up a large steamer.
- Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes.
- Remove the lobster tails from the steamer.
- Cut along the underside of the shell and remove the tail meat whole.
- Set aside.
- In a large skillet, heat 1 teaspoon of the oil over medium-high heat.
- Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes.
- Remove with a slotted spoon.
- Drain off all but 2 teaspoons of fat from the pan.
- Add the shallots and celery and cook, stirring, until soft, about 2 minutes.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes.
- Add the green onions and stir.
- Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes.
- Add the parsley and stir.
- Remove from the heat, stir in the cooked pancetta, and let cool.
- Spread the butterflied beef, cut side up, flat on a surface.
- Spread the pancetta-vegetable mixture in a line across the meat, about 2 inches from the top, leaving a 1/2-inch border on the sides.
- Lay the lobster tails on top of the mixture, going across the beef.
- Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends.
- Tie with kitchen twine every 2 inches.
- Place in a large heavy roasting pan, rub on all sides with the remaining 2 teaspoons olive oil, and season lightly with salt and pepper.
- Place over medium-high heat and sear the meat on all sides, about 6 minutes.
- Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare.
- Transfer to a cutting board.
- Tent and let rest for 10 minutes before carving.
- while beef is resting make the Bearnaise sauce:
- In a small saucepan, combine the shallots, tarragon, white wine, and vermouth.
- Bring to a boil and cook until reduced to 2 tablespoons.
- Remove from the heat, strain, and cool.
- In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form.
- Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick.
- Remove from the heat.
- Whisk in the lemon juice, chopped tarragon, salt, and pepper.
- Adjust the seasoning, to taste.
- Cover to keep warm until ready to serve.
- To serve, place in a decorative bowl with a small sauce ladle.
- Remove the kitchen twine and slice thickly.
- Place on a platter, and drizzle with the Bearnaise Sauce.
- Serve immediately.
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