Lobster Stuffed Beef Tenderloin with Bearnaise Sauce

Watching Food TV tonight this recipe looked so delicious. I just bought a whole tenderloin today at the Italian market in south Philly, but I had them cut it into fillets for me. I plan to be back there next week, and will have to try this for our holiday party.

Lobster Stuffed Beef Tenderloin with Bearnaise Sauce
Lobster Stuffed Beef Tenderloin with Bearnaise Sauce
Unknown

Watching Food TV tonight this recipe looked so delicious. I just bought a whole tenderloin today at the Italian market in south Philly, but I had them cut it into fillets for me. I plan to be back there next week, and will have to try this for our holiday party.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 8
white meat free tree nut free nut free contains gluten contains red meat contains fish contains dairy contains eggs
not set

Step-by-step

  • Preheat the oven to 400degreesF.
  • Set up a large steamer. Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes.
  • Remove the lobster tails from the steamer. Cut along the underside of the shell and remove the tail meat whole. Set aside.
  • In a large skillet, heat 1 teaspoon of the oil over medium-high heat. Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes.
  • Remove with a slotted spoon. Drain off all but 2 teaspoons of fat from the pan.
  • 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 pancetta, and let cool.
  • Spread the butterflied beef, cut side up, flat on a surface.
  • 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.
  • Lay the lobster tails on top of the mixture, going across the beef.
  • Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends.
  • Tie with kitchen twine every 2 inches.
  • 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.
  • Place over medium-high heat and sear the meat on all sides, about 6 minutes.
  • Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare.
  • Transfer to a cutting board. Tent and let rest for 10 minutes before carving.
  • While beef is resting make the Bearnaise sauce:
  • In a small saucepan, combine the shallots, tarragon, white wine, and vermouth. Bring to a boil and cook until reduced to 2 tablespoons.
  • Remove from the heat, strain, and cool.
  • 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.
  • 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.
  • Whisk in the lemon juice, chopped tarragon, salt, and pepper.
  • Adjust the seasoning, to taste.
  • Cover to keep warm until ready to serve.
  • To serve, place in a decorative bowl with a small sauce ladle.
  • Remove the kitchen twine and slice thickly.
  • Place on a platter, and drizzle with the Bearnaise Sauce.
  • Serve immediately.

Lobster Stuffed Beef Tenderloin: A Culinary Adventure

As a busy professional woman, juggling a demanding career and a social life, I often find myself craving delicious, yet manageable meals. This Lobster Stuffed Beef Tenderloin with Bearnaise Sauce recipe has become a go-to for both elegant dinner parties and quiet nights in. The beauty of this dish lies not only in its exquisite taste but also in its relative simplicity. It’s a recipe that allows me to impress guests without spending hours slaving away in the kitchen.

The preparation itself is a journey of culinary discovery. The process starts with the delicate art of steaming the lobster tails, ensuring that the meat remains succulent and tender. Then, the rich, savory pancetta-vegetable mixture adds a depth of flavor that complements the lobster perfectly. The careful layering and rolling of the beef tenderloin requires a bit of technique, transforming a simple cut of meat into a stunning centerpiece.

One of my favorite aspects of this recipe is the Bearnaise sauce. The creamy, tangy sauce, made with fresh tarragon and melted butter, is the perfect counterpoint to the richness of the beef and lobster. Its preparation requires some patience and precision, but the end result is a sauce so luxurious and flavorful, it elevates the entire dish to a whole new level.

The best part? The leftovers (if any!) are equally delicious the next day, making this dish a perfect choice for meal prep. I often slice the remaining beef thinly and add it to salads, creating a gourmet lunch that's both satisfying and convenient. I’ve even been known to enjoy it cold, straight from the fridge – a testament to the quality of the ingredients and the magic of this recipe.

This isn't just a recipe; it's an experience. It's a celebration of simple ingredients elevated to new heights through skillful preparation and attention to detail. It's a dish that nourishes the body and soul, a moment of culinary indulgence in the midst of a busy life. It’s a testament to the power of food to bring people together, whether it's a formal dinner party or a cozy night in with a loved one. The aroma alone is enough to transport you, bringing a sense of warmth and comfort to your space.

The visual appeal is equally captivating. The deep red of the perfectly roasted beef contrasts beautifully with the vibrant green of the fresh herbs in the sauce and the delicate pink of the lobster. It’s a dish that's as pleasing to the eye as it is to the palate. It’s a culinary masterpiece, and while it might seem intimidating at first glance, trust me, it’s surprisingly manageable, even for a busy weeknight.

So, whether you're entertaining guests or simply treating yourself, give this Lobster Stuffed Beef Tenderloin with Bearnaise Sauce a try. You won't be disappointed. It’s a dish that's both impressive and satisfying, a perfect balance of elegance and ease. The recipe truly embodies the philosophy of cooking smart, not hard, allowing you to enjoy delicious meals without spending hours in the kitchen. It is, without a doubt, a recipe that will become a cherished addition to my culinary repertoire, and I hope it will yours as well.

Ingredients:

  • 1 (3 1/2 lb) center-cut beef tenderloin, trimmed
  • 2 rock lobster tails
  • 1/4 lb pancetta or bacon, chopped
  • 1/2 cup chopped shallot
  • 3 tablespoons minced celery
  • 4 ounces baby chanterelle mushrooms, stems trimmed and sliced
  • 2 tablespoons minced green onions
  • 1 tablespoon chopped fresh parsley leaves
  • 2 tablespoons dry white wine
  • 1/4 cup dry vermouth
  • 2 tablespoons chopped shallots
  • 4 sprigs fresh tarragon
  • 1 cup melted unsalted butter or 1 cup clarified butter
  • 2 tablespoons chopped fresh tarragon leaves
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 teaspoons minced garlic
  • 1/8 teaspoon white pepper
  • fresh ground black pepper
  • 1 teaspoon fresh lemon juice
  • 4 large egg yolks
Waffles?
Apple Turnovers Recipe?
Pancakes?
Brie and Parmesan Polenta?
Privacy policy