Maine Lobster-Stuffed Chateaubriand with Bearnaise Sauce

By Booper-2

Ingredients

• 1 1-1/4 pound Maine lobster, steamed and picked, with meat left whole
• 3 strips bacon, chopped
• 1/2 a medium-sized shallot, chopped
• 1/2 rib of celery, minced
• 2 cloves garlic, minced
• 2 ounces cremini mushrooms, sliced
• Salt and freshly ground black pepper
• 1 green onion, sliced
• 3 tablespoons dry white wine
• 1 tablespoon chopped fresh parsley leaves
• 1 center-cut beef tenderloin, about 2 pounds, trimmed
• (For the béarnaise sauce)
• 1/3 cup white wine vinegar
• 1/3 cup dry white wine
• 1 medium shallot, sliced
• 5 fresh tarragon sprigs, leaves removed and finely chopped (about 1 tablespoon), stems reserved
• 10 whole black peppercorns
• 3 large egg yolks
• 1 stick unsalted butter, cut into 8 pieces, at room temperature
• Kosher salt
• Freshly ground black pepper

Details

Servings 3
Adapted from fromaway.com

Preparation

Step 1

Method For the roast:
Preheat the oven to 400 degrees.
In a large skillet over medium heat, cook bacon, stirring, until crisp, about 5 minutes. Transfer to paper towels to drain using a slotted spoon. Add the shallots and celery and cook, stirring, until soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes. Add the green onions and stir. Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes. Add the parsley and stir. Remove from the heat, stir in the cooked bacon, and let cool.

Butterfly the beef roast by slicing about ¾ of the way through, taking car not to slice all the way through the roast. Spread the butterflied beef, cut side up, flat on a surface.

Spread the bacon-vegetable mixture in a line across the meat. Lay the cooked lobster meat on top of the mixture. Roll the roast up like a giant jelly roll, and tie with kitchen twine every inch.

Rub the roast all over with olive oil, and season lightly with salt and pepper. Place in a heavy cast iron skillet or roasting pan and sear on all sides, about six minutes total. Place in the oven and roast to desired temperature, about 20 minutes for medium-rare.
Transfer to a cutting board. Tent and let rest for 10 minutes before carving. Remove the kitchen twine and slice thickly. Place on a platter, and drizzle with the Bearnaise Sauce. Serve immediately with asparagus and roasted fingerling potatoes. For the Bearnaise sauce:
In a small saucepan, bring two inches of water to a simmer. Reduce heat to keep from boiling.
In a small skillet over medium heat, combine vinegar, wine, shallots, tarragon stems, and peppercorns. Bring to a simmer and cook until almost all liqiud has evaporated, leaving about two tablespoons. Pour through a strainer (or just pour carefully) into a heatproof bowl large enough to cover the mouth of the saucepan, as in a double boiler.
Add the egg yolks to the vinegar mixture and whisk to combine. Set the vinegar-yolk mixture over the simmering water and cook, whisking constantly, until the yolks thicken, about 3 minutes. Check the water often; if it boils, it will get too hot and cook the egg yolks.
Whisk in the butter pieces one at a time, making sure each piece is melted before adding the next, until all of the butter has been added, about 2 minutes total. Remove the sauce from heat. Whisk in the chopped tarragon leaves, and season with salt and pepper. Serve warm.