Lobster stuffed Beef Tenderloin with bearnaise Sauce

By chris5863

Ingredients

• 2 rock lobster tails
• 1 T EVOO
• 1/4 Lb pancetta or bacon chopped
• 1/2 C copped shallots
• 3 T minced celery
• 2 t minced garlic
• 4 oz baby chanterelle mushrooms trimmed and sliced
• S/P
• 2 T minced green onions
• 2 T dry white wine
• 1 T chopped parsley leaves
• 1 center cut beef tenderloin about 3 1/2 Lb trimmed and butterflyed
• Steamed fresh asparagus
• Bearnaise Sauce
• Bearnaise Sauce
• 2 T chopped shallots
• 4 sprigs tarragon
• 1/4 dry white wine
• 1/4 cup dry vermouth
• 4 large egg yolks
• 1 cup melted unsalted butter
• 1 t fresh lemon juice
• 2 T chopped tarragon
• 1/2 t salt
• 1/8 t white pepper

Details

Preparation time 60mins
Cooking time 120mins
Adapted from foodnetowrk.com

Preparation

Step 1

Preheat the oven to 400 degrees

Set up a large steamer. Place the lobster tails in the steamer and steam until just cooked through, abut 6 minutes. Remove the lobster tails from the steamer and cut along the underside of the shell and remove the tail meat whole and set aside to cool.

In a large skillet, heat 1 t of the oil over medium high teat, add pancetta and cook stirring until crisp and the fat is rendered about 5 minutes. Remove with slotted spoon. Drain off all but 2 t of fat. Add the shallots and celery and cook until soft, add garlic and cook for 30 seconds. Add the mushrooms and a pinch of s/p and cook until the mushrooms give off their liquid. Add green onions and stir, add the wine and increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes. Add the parsely and stir. Remove from the heat and stir in pancetta and let cool.

Spread the butterflied beef, cut side up, spread the pancetta misture in a line across the meat about 2 inches from the top. Leaving a 1/2 inch boarder on the sides. Lay the lobster tails on top of the mixture, going across the beef. Pull the top flap over the lobster tails and roll, tie every 2 inches.

Place in a large heavy roasting pan and rub with 2 t of oil and season lightly with S/P. Place over a medium high heat and sear the meat on all sides. place in the oven and rost.

Transfer to a cutting board and tent for 10 minutes.

Bearnaise sauce

In a small sauce pan, combine the shallots, tarragon, white wine and vermouth. Bring to a boil and cook until reduced to 2 T remove from heat and cool.

In the top of a double boiler barley simmering whish the egg yolks and reduced wine until ribbons form. Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick. Remove from the heat and whisk in the lemon juice, chopped tarragon, S/P. Cover to keep warm