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Lobster-Stuffed Beef Tenderloin with Bearnaise Sauce Recipe

Lobster-Stuffed Beef Tenderloin with Bearnaise Sauce

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Average Rating:

Total Reviews: 104

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  • on February 18, 2013

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    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!

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  • on March 27, 2012

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    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.

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  • on December 26, 2011

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    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!

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  • on December 21, 2011

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    Fabulous! I make this for Christmas eve. After everyone ate last year everyone asked if we could have it every year. I doubled the sauce because my whole family LOVES sauce. It's a wonderful recipe for a special dinner!

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  • on December 17, 2011

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    This is the first recipe of Emeril's I've ever liked -- and that's ever worked. Its awesome! Obviously not an every day dish, we make this for Christmas eve dinner at my mother-in-law's house. The first time we made it, we doubled it -- and doubled the sauce. Doubling the sauce was unnecessary, as its so rich. We also skipped the mushrooms, as I don't do fungus, and never missed it. It was a little difficult, but my sister in law and I took our time, and it turned out great. Now its the "regular" dish for Christmas. The two tenderloins served 9 or 10 easily, but we had lots of other stuff, too. I highly recommend this for special occassions.

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  • on November 07, 2011

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    Best beef dinner ever!! Everyone loves it! Thanks for this recipe Emeril

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  • on June 20, 2011

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    Emeril is the man! This recipe might just be the best thing I've ever made and everyone agreed! I have to admit though, I cheated on the Bernaise. I've made Bernaise from scratch before (a Martha Stewart recipe, but I liked the Knorr mix better. I may eventually try Emeril's recipe for Bernaise, but the mix is fast, easy and tasty!

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  • on May 30, 2011

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    To save a few bucks I made this recipe with imitation crab instead of the lobster. It was delicious and a hit with our guests! However, I intend to try this recipe again using the lobster.

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  • on May 22, 2011

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    This was one of the first Emeril meals my husband made shortly after we were married and set us on a course for making many of your meals. Thank you, thank you, thank you!!!

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  • on December 21, 2010

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    This is our Christmas Eve dinner every year!!! People are wow'd at the dinner table--great presentation. Don't be intimidated...just lots of dicing and follow the directions...If you can multi task you can make this dish...absolutely delicious! THANKS EMERIL! <<BAM>>

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