- 60 mins
- 120 mins
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
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