Lobster-Stuffed Beef Tenderloin with Bearnaise Sauce

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An excellent dish, but very expensive, and labor intensive in order to get it right. I probably won't make this again, even though everyone raved about it. For the $, effort & taste, the Steak au Poivre is very hard to beat.

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I made this for New Years Day dinner for a few friends along with family. I nixed the veggies and had twice baked cheesy potatoes with a salad! Wow!! Not a hard recipe at all. Prep the veggie mix first and the rest is easy. We're gonna ave this many more times in the future!

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My family and i had this for christmas dinnner over at our friends house and it was sooo delicious!! i could eat this dish all by myself!

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I first saw this recipe on Emeril a year ago. I have been thinking and talking about it ever since. This year my wife and spent Xmas Day by ourselves , so I decided treat ourselves. Without a doubt it is the best Emeril recipe we have ever made. The prep was pretty easy, however, I did have the butcher butterfly the tenderloin for me, I also found fresh chantrelle mushrooms. I would recommend this recipe to anyone who wants something special that WILL get oooh's and ahhh's from your guests and wife.
Great Job Emeril.

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I was underwhelmed by this recipe. It wasn't that it didn't turn out, but there was nothing special about it at all. I would have rather had steak and lobster. I went thru the work to do the reduction for the sauce and was singularly unimpressed by that also. It tasted like butter with lemon. Overall, a lot of work for nothing special

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Ever try to butterfly a whole filet of beef, let alone stuffing it with lobster tails? It ain't easy & I see why this is rated as "expert." My biggest problem was the chantrelle based spread that went into the filet before the lobster tails--it could be my own fault in that I used dried chantrelles and reconstituted them, but the flavor was pungent and overwhelmed everything else. However, the beef was cooked perfectly and the dish was fine if you didn't mind scraping off most of the shmear.

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I hope the "expert" rating doesn't turn people off because this recipe was relatively easy, except for tying the roast because it does need two people. I served for a party of 10 and asked the butcher for the largest tenderloin. He trimmed and butterflied for me. I used 4 whole lobster tails, frozen, about 6 oz each. I thawed them in refrigerator overnight, but they still needed a couple of minutes more cooking time then recipe called. I doubled mushroom mixture as suggested. I stuffed and seared the roast early in the day, then popped in the refrigerator until cooking time. My guests were completely wowed! My full menu started with Butternut squash lasagna as a starter, the tenderloin roast with bernaise (I cheated and did package, roasted asparagus, spiced carrots, individual potato souffles. Dessert was grand marnier tart with spiced cranberries. It turned out to be such a memorable evening because all the food turned out great. Guests lingered for more than hour at the table after dessert, just enjoying the mood created by this wonderful dish. Thanks Emeril--you made the holiday very Merry!

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This was a great Christmas Eve dinner for 2005. My Mother In Law said it was on the verge of orgasmic!!! Thanks FoodNetwork!!!

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used flank steak instead, worked very well.

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This recipe looks phenomenal. I plan on making it for Christmas. Can anyone tell me if the rock lobster tails were fresh or frozen? I imagine the 6 mins. cooking time varies depending on that.