Lobster-Stuffed Beef Tenderloin with Bearnaise Sauce

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This is a Spectacular dish! I only made it once over a year ago and my Son still raves about it as the best meal he's ever had anywhere! DELISH Mr. Lagasse!

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If you ever want to wow special guests, this dish will certainly not disappoint. From the presentation to the fabulous flavor, this was an incredible meal. Probably not for the inexperienced cook since you need to be great at multi-tasking in the kitchen, but if you're confident with your cooking skills, you won't be sorry you tried this dish. 5 star all the way, Emeril hit it out of the ballpark with this recipe!
Don't cheat on the packaged sauce if you can help it, there's no comparison in flavor. I made this dish for the first time about 11 years ago and I can still remember the overwhelming reaction from my dinner guests.

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Just made this for my two best girls (girlfriend and daughter...it was incredible!! Cheated a little and used Knorr Bernaise but it was out of this world!! Will definitely be adding this one to my repertoire.

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Made this last night for guests and can't say enough good things about it. I used Maine lobster and to JANET, I think any lobster that is available in your area would work. I highly recommend Maine! I had a 2 lb lobster so obviously cut up the tail of just one lobster and i was more than enough..Try this recipe...dont skip the Bernaise sauce..it really makes the whole dish!

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I have not made this recipe yet but needed to post a review to type in a question. I want to make it for an upcoming dinner party. don't know where to buy rock lobster and I prefer the taste of regular(northern lobster. Has anyone used this in this recipe? How did it work?

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Not going to go on and on but his is the best meal ever. you will definately please your dinner guests with this one.
Maureen in answer to your herb question. get a vacuum sealer and your herbs will stay wonderful in the freezer for as long as you need. (don't vacuum the herbs, just seal them to keep air out

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bearnaise sauce is temperature sensitive just like the hollandaise sauce. You can't leave it on heat or it will scramble the eggs and seperate everything. At times when I make sauces like this having a sink full of cold water is handy. I use the sink of water to cool down the outside of my metal bowl. however if you have something with better insulation like a glass bowl you might get better results when removing from the steem heat. use a pot with about an inch of water in it. Get the water to steam but not reach a boil. Then put your bowl over it and make sure the bowl doesn't sit in the water. start adding your butter leave the yolks last. make sure to temper the yolks before adding. bearnaise sauce is my favorite it goes with everything. it's worth the work.

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This was beyond wonderful. As others have stated, stuffing the filet was a bit of a challenge and was definitely a two person job. I made the stuffing the day before and it worked out fine. I had about a 3 lb. tenderloin and it took longer than 35 minutes to get it cooked to a rare/medium rare point. A probe thermometer is a must for a dish like this, The bearnaise sauce just didn't turn out right...I'm not sure what I did wrong, but ithe meal was still fabulous and well worth the expense and effort. What a delightful Christmas dinner!

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I do not grow fresh herbs because I dont use them often and they spoil. Is there anyway I can freeze or dry them ? Also how much dried herbs do you use in a recipe instead of fresh ? Thank U.

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I have two family members who are allergic to mushrooms. This recipe sounds wonderful, but I wondered if anyone had some suggestions for a mushrooms substitute?