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Lobster-Stuffed Beef Tenderloin with Bearnaise Sauce Recipe

Lobster-Stuffed Beef Tenderloin with Bearnaise Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (104)

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Average Rating:

Total Reviews: 104

Showing 21-30 of 104

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  • on November 24, 2009

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    Made this a few years ago for Christmas, huge hit.

    Making it for Thanksgiving this year, but using a butterflied Turkey breast instead.

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  • on November 21, 2009

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    This is a very easy recipe! I had to have my sister help me string the roast, but everything else went without a hitch. Definatey have your grocer's butcher butterfly the meat for you. They did ask that I make that request a few days in advance so that they madke sure they had a 6 pound center cut loin available for me.

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  • on February 01, 2009

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    I made this recipe after the first time I saw Emeril make it on TV and I make it for special ocassions, even gave it to my girlfriends to make for Valentine's day. I have changed it a little bit to make it more affordable I buy a 1/2 lb of the large shrimp and use them instead of lobster to keep the cost down. Delicioso!!

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  • on January 24, 2009

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    We made this dish for New Years Day. There were a lot of sceptics about having a steak cooked inside vs on the grill and a steak that "needed" a sauce. In the end there was not a crumb left over with everyone asking when am I going to make this again. I took others advice and cut the lobsters in half for even distribution. I also used Knorr Bermaise sauce for time saving. It was really great. Will definetly make again.

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  • on December 30, 2008

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    I made this recipe for about 12 people on Christmas day. I made 2 tenderloins, so I doubled the recipe for the filling. The sauce I did 1 1/2 times and I had more than enough. I also cut the tails in half so they were equally distributed throughout. Everybody absolutely loved the dish, I had rave reviews, everyone said that I missed my calling. Thanks Emeril !! I would recommend a good double boiler for the sauce, although it came out perfectly I feel it should not have taken so long.

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  • on December 25, 2008

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    I made this for Christmas Eve dinner for my in-laws and it was an absolute hit!!! The one thing I did differently, was I cut the lobster meat in half so it could easily fit along the piece of meat. If I put just the two thick pieces of lobster meat on the beef, it would have been too thick to roll and there would have been some slices that didn't have the lobster in it.

    I also didn't attempt the bernaise sauce. It looked terrifying to try when I was trying to coordinate all the rest of the meal and side dishes. So I was able to buy prepared bernaise butter sauce at Wegmans and it worked out wonderfully!!!!

    I definitely will keep this recipe in my back pocket anytime I want to make a special meal and impress!!!!

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  • on December 10, 2008

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    This is a wonderful recipe. Its delicious and visually pleasing.

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  • on August 28, 2008

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    My guests are still talking about this one. It was fabulous. I'm not sure I butterflied this correctly - it was hard to fit in the tails. Are you supposed to fill this straight down the middle, or across the filet?

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  • on June 26, 2008

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    This dish was somewhat tedious , but very well worth the effort. I served this at a dinner party and it was liked by all. The leftovers were an added bonus.

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  • on April 18, 2008

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    Unfortunatley, I didn't see Emeril prepare this recipe. I only recently found it while looking for a "Special" dinner recipe. I know it will be fabulous. I just have a question, probably a stupid one, but a question non the less. When placing the mushrooms and lobster tails on the butterflied beef, in what direction to you lay the filling? Would it be placed lengthwise, following the cuts of the butterfly or across the top with butterfly slices going in the opposite direction? I sure hope someone can answer this for me. I'll continue to check in this rating section for an answer. Thanks to anyone who can help!

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