Lobster-Stuffed Beef Tenderloin with Classic Béarnaise Sauce
Indulge in the luxurious combination of surf and turf with this Lobster-Stuffed Beef Tenderloin, expertly infused with savory pancetta and earthy chanterelle mushrooms. This spectacular dish features tender, succulent beef fillet wrapped around a rich filling of lobster tail and aromatic vegetables, all drizzled with a velvety Béarnaise sauce. Perfect for impressing guests at any holiday gathering or special occasion, this recipe brings together delightful flavors and textures that are sure to leave a lasting impression. Pair with a crisp white wine for a truly decadent dining experience.
8
Servings
575
Calories
23
Ingredients
Ingredients
rock lobster tail
2 (steamed, meat removed from the shell)
vegetable oil
1 tablespoon (for cooking)
pancetta or bacon
1/4 lb (chopped)
shallot
1/2 cup (chopped)
celery
3 tablespoons (minced)
garlic
2 teaspoons (minced)
baby chanterelle mushrooms
4 ounces (stems trimmed and sliced)
salt
to taste
fresh ground black pepper
to taste
green onions
2 tablespoons (minced)
dry white wine
2 tablespoons
fresh parsley
1 tablespoon (chopped)
center-cut beef tenderloin
3 1/2 lb (trimmed and butterflied)
shallots
2 tablespoons
fresh tarragon
4 sprigs
dry white wine
1/4 cup
dry vermouth
1/4 cup
large egg yolks
4
unsalted butter or clarified butter
1 cup (melted)
fresh lemon juice
1 teaspoon
fresh tarragon leaves
2 tablespoons (chopped)
salt
1/2 teaspoon
white pepper
1/8 teaspoon
Instructions
1
Preheat your oven to 400°F (200°C).
2
Set up a large steamer over high heat.
3
Once boiling, add the lobster tails to the steamer and steam for about 6 minutes, or until just cooked through.
4
Remove the lobster tails from the steamer and let cool slightly. Cut along the underside of the shell and remove the tail meat, setting it aside.
5
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the pancetta and sauté until crisp, about 5 minutes. Remove with a slotted spoon and transfer to a paper towel to drain.
6
Drain all but 2 teaspoons of fat from the skillet. Add the shallots and celery, stirring until soft, about 2 minutes. Then, add the garlic and sauté for an additional 30 seconds.
7
Stir in the mushrooms along with a pinch of salt and pepper, cooking until the mushrooms release their liquid, approximately 3-4 minutes.
8
Add the green onions and stir to combine, then pour in the white wine. Increase the heat and reduce until nearly evaporated, about 1-2 minutes.
9
Remove from heat and mix in the cooked pancetta and parsley. Let the mixture cool.
10
Butterfly the beef tenderloin by slicing it open lengthwise, leaving a 1/2 inch border. Lay it flat on a clean surface, cut side up.
11
Spread the pancetta-vegetable mixture along the center of the beef, leaving about 2 inches of space from the top. Place the lobster tail meat on top, then roll the beef over the stuffing like a jellyroll, tucking in the ends.
12
Using kitchen twine, tie the rolled beef every 2 inches to secure its shape.
13
In a large heavy roasting pan, rub the beef with remaining olive oil and season with salt and pepper.
14
Sear the beef on medium-high heat for about 6 minutes on all sides until browned, then transfer to the oven. Roast for 30 to 35 minutes for medium-rare heat (internal temperature of 135°F).
15
Remove from the oven, transfer to a cutting board, tent with foil, and let rest for 10 minutes while you prepare the Béarnaise sauce.
16
For the Béarnaise sauce, combine the shallots, tarragon, white wine, and vermouth in a small saucepan. Bring to a boil and reduce until the mixture is about 2 tablespoons.
17
Remove from heat, strain the mixture, and allow it to cool.
18
Using a double boiler or a heatproof bowl above simmering water, whisk the egg yolks and the strained reduction until you see ribbons form.
19
While whisking continuously, slowly drizzle in the melted butter until the sauce is thick and creamy.
20
Remove from heat, whisk in lemon juice, chopped tarragon, salt, and white pepper to taste, and keep warm until serving.
21
Remove the kitchen twine from the beef and slice thickly. Arrange on a serving platter and drizzle generously with the Béarnaise sauce. Serve immediately for a stunning presentation.
Nutrition Information
47.5g
Fat
4.4g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lobster-Stuffed Beef Tenderloin?
This dish is a luxurious surf and turf combination of beef fillet wrapped around a filling of lobster tail, pancetta, and chanterelle mushrooms, served with Béarnaise sauce.
How many servings does this recipe provide?
The recipe provides 8 servings.
What kind of lobster should I use?
Use 2 rock lobster tails for this recipe.
How do I prepare the lobster meat?
Steam the tails for 6 minutes, then remove the meat from the shell by cutting along the underside.
Can I use bacon instead of pancetta?
Yes, the recipe allows for either 1/4 lb of chopped pancetta or bacon.
What vegetables are in the stuffing?
The stuffing includes shallots, celery, garlic, baby chanterelle mushrooms, and green onions.
How do I butterfly the beef tenderloin?
Slice it open lengthwise, leaving a 1/2 inch border, and lay it flat with the cut side up.
How is the stuffing prepared?
Sauté pancetta, then add shallots, celery, garlic, and mushrooms. Stir in green onions, white wine, and parsley, then cool.
What is the correct way to roll the beef?
Spread the stuffing in the center, place lobster on top, then roll like a jellyroll and tuck in the ends.
How do I secure the beef before roasting?
Use kitchen twine to tie the rolled beef every 2 inches.
Should I sear the beef?
Yes, sear the beef on medium-high heat for about 6 minutes on all sides until browned before roasting.
At what temperature should I roast the beef?
Roast in a preheated oven at 400°F (200°C).
How long does the beef take to roast?
It takes approximately 30 to 35 minutes for medium-rare.
What internal temperature should I aim for?
Aim for an internal temperature of 135°F for medium-rare.
Does the beef need to rest?
Yes, transfer it to a cutting board, tent with foil, and let it rest for 10 minutes.
What liquids are used in the Béarnaise reduction?
The reduction uses 1/4 cup dry white wine and 1/4 cup dry vermouth.
How do I make the Béarnaise sauce base?
Combine shallots, tarragon, wine, and vermouth, boil until reduced to 2 tablespoons, then strain.
How are the egg yolks handled in the sauce?
Whisk 4 egg yolks and the reduction over a double boiler until ribbons form.
How is butter added to the Béarnaise?
Slowly drizzle 1 cup of melted butter into the yolk mixture while whisking continuously until thick.
How is the Béarnaise sauce seasoned?
Whisk in lemon juice, chopped tarragon, salt, and white pepper to taste.
What is the total calorie count per serving?
Each serving contains approximately 575 calories.
What are the nutritional macros?
Each serving has 47.5g of fat, 4.4g of carbohydrates, and 37.5g of protein.
What kind of mushrooms are recommended?
4 ounces of baby chanterelle mushrooms are recommended for the stuffing.
What herbs are featured in the stuffing?
The stuffing features fresh parsley and green onions.
What herb is essential for the Béarnaise sauce?
Fresh tarragon is essential for both the reduction and the final sauce.
What wine pairing is suggested?
A crisp white wine is recommended to pair with this decadent dish.
How much beef tenderloin is needed?
You will need 3 1/2 lb of center-cut beef tenderloin.
Is this recipe good for special occasions?
Yes, it is described as perfect for holiday gatherings or special occasions.
How should the dish be presented?
Remove the twine, slice the beef thickly, arrange on a platter, and drizzle with Béarnaise sauce.
What type of oil is used for searing?
Use vegetable oil for searing the beef in the roasting pan.