Lobster Stuffed Beef Tenderloin And Bearnaise Sauce

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 rock lobster tail
• 1 tablespoon vegetable oil
• 1/4 lb pancetta or 1/4 lb bacon, chopped
• 1/2 cup chopped shallot
• 3 tablespoons minced celery
• 2 teaspoons minced garlic
• 4 ounces baby chanterelle mushrooms, stems trimmed and sliced
• salt
• fresh ground black pepper
• 2 tablespoons minced green onions
• 2 tablespoons dry wine
• 1 tablespoon chopped fresh parsley leaves
• 1 (3 1/2 lb) center-cut beef tenderloin, trimmed and butterflied
• 2 tablespoons chopped shallots
• 4 sprigs fresh tarragon
• 1/4 cup dry wine
• 1/4 cup dry vermouth
• 4 large egg yolks
• 1 cup melted unsalted butter or 1 cup clarified butter
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh tarragon leaves
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 preheat the oven to 400°f.
• 2 set up a large steamer.
• 3 place the lobster tails in the steamer and steam until just cooked through, about 6 minutes.
• 4 remove the lobster tails from the steamer.
• 5 cut along the underside of the shell and remove the tail meat whole.
• 6 set aside.
• 7 in a large skillet, heat 1 teaspoon of the oil over medium-high heat.
• 8 add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes.
• 9 remove with a slotted spoon.
• 10 drain off all but 2 teaspoons of fat from the pan.
• 11 add the shallots and celery and cook, stirring, until soft, about 2 minutes.
• 12 add the garlic and cook, stirring, for 30 seconds.
• 13 add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes.
• 14 add the green onions and stir.
• 15 add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes.
• 16 add the parsley and stir.
• 17 remove from the heat, stir in the cooked pancetta, and let cool.
• 18 spread the butterflied beef, cut side up, flat on a surface.
• 19 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.
• 20 lay the lobster tails on top of the mixture, going across the beef.
• 21 pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends.
• 22 tie with kitchen twine every 2 inches.
• 23 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.
• 24 place over medium-high heat and sear the meat on all sides, about 6 minutes.
• 25 place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare.
• 26 transfer to a cutting board.
• 27 tent and let rest for 10 minutes before carving.
• 28 while beef is resting make the bearnaise sauce:.
• 29 in a small saucepan, combine the shallots, tarragon, wine, and vermouth.
• 30 bring to a boil and cook until reduced to 2 tablespoons.
• 31 remove from the heat, strain, and cool.
• 32 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.
• 33 whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick.
• 34 remove from the heat.
• 35 whisk in the lemon juice, chopped tarragon, salt, and pepper.
• 36 adjust the seasoning, to taste.
• 37 cover to keep warm until ready to serve.
• 38 to serve, place in a decorative bowl with a small sauce ladle.
• 39 remove the kitchen twine and slice thickly.
• 40 place on a platter, and drizzle with the bearnaise sauce.
• 41 serve immediately.