Lobster Stuffed Beef Tenderloin and Bearnaise Sauce

Ingredients

  • 2 rock lobster tail
  • 1 tablespoon vegetable oil
  • ¼ lb pancetta or ¼ lb bacon, chopped
  • ¼ lb bacon, chopped
  • ½ cup chopped shallot
  • 3 tablespoons minced celery
  • 2 teaspoons minced garlic
  • + 16 more ingredients
    • 4 ounces baby chanterelle mushrooms, stems trimmed and sliced
    • 2 tablespoons minced green onions
    • 2 tablespoons dry white wine
    • 1 tablespoon chopped fresh parsley leaves
    • 1 (3 ½ lb) center-cut beef tenderloin, trimmed and butterflied
    • 2 tablespoons chopped shallots
    • 4 sprigs fresh tarragon
    • ¼ cup dry white wine
    • ¼ cup dry vermouth
    • 4 large egg yolks
    • 1 cup melted unsalted butter or 1 cup clarified butter
    • 1 cup clarified butter
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons chopped fresh tarragon leaves
    • ½ teaspoon salt
    • 1/8 teaspoon white pepper

1 Preheat the oven to 400°F. 2 Set up a large steamer. 3 Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes. 4 Remove the lobster tails from the steamer. 5 Cut along the underside of the shell and remove the tail meat whole. 6 Set aside. 7 In a large...

View full recipe at SpringPad

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