Photo: Lobster-Stuffed Beef Tenderloin with Bearnaise Sauce Recipe
Ingredients
- 2 rock lobster tails
- 1 tablespoon vegetable oil
- 1/4 pound pancetta or bacon, chopped
- 1/2 cup chopped shallots
- 3 tablespoons minced celery
- 2 teaspoons minced garlic
- 4 ounces baby chanterelle mushrooms, stems trimmed and sliced
- Salt and freshly ground black pepper
- 2 tablespoons minced green onions
- 2 tablespoons dry white wine
- 1 tablespoon chopped fresh parsley leaves
- 1 center-cut beef tenderloin, about 3 1/2 pounds, trimmed and butterflied
- Steamed fresh asparagus, as accompaniment
- Bearnaise Sauce, recipe follows
Directions
Preheat the oven to 400 degrees 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. Remove the kitchen twine and slice thickly. Place on a platter, surround with the asparagus, and drizzle with the Bearnaise Sauce. Serve immediately.
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 (2 sticks) melted unsalted butter or clarified butter
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/8 teaspoon ground white pepper
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 104 reviews
By Chef #1342090
on February 18, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this for Valentine's day and my partner announced this was not only a five star dish, but she hoped it would be served every year to follow.
It is however, very rich and a little goes a long way. I also cut out one yolk and 1/3 the butter with no problems at all. Used a bit more white wine cooked down and baby bella's with great success. This filling is very good, but I did only used the tail strips in the filling, cut the rest of the tail in chunks and added them to sauce (which is devine poured that over fillet then topped off with a butter poached claw!!!!!! Fresh Maine lobsters are a must if you have access to them. Also fresh tarragon. Undercook rather then overcook meats and serve pronto as it cools down quickly.
Make sure to use the bodies next day for a home made lobster stock. Through in some seared mushrooms,onion, snap peas, corn
, sherry, cream and top with potato rosettes toasted in oven....delish!
By KC1717
on March 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe! I made it for a dinner party at my house. The sauce was so good I had people asking me to make more. I couldn't use mushrooms due to an allergy and it was still great. If thats a concern for you, don't worry about it.
By brulee
shingle springs, 43
on December 26, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
What a wonderful Christmas dinner! I will be making this again for special occasions. I used Costco's already trimmed Filet Mignon which was about 4 1/2 lbs. And not knowing what Rock lobster's are, I used Costco's 11oz two pack frozen Lobster tails which I steamed for 5 munutes. I also doubled the stuffing. I stuffed and seared ahead of time, and let it set out until I was ready to bake it which worked out well. Baking it for 30 minutes was perfect, still had pink in it. I followed reviewers advice and used Knorrs Bernaise sauce (two Packages and also drizzled a little on the roasted asparagus. Served with a mushroom wild rice. I had my daughter tie the string while I held the meat together which I can't imagine doing by myself. Two of my girls had the leftovers for breakfast this morning!
Read all 104 reviews