How to Cook Lobster-Stuffed Beef Tenderloin
Serves: 8
Preparation time: 1 hr
Cooking time: 1 hr
Ingredients needed to make Lobster-Stuffed Beef Tenderloin:
For the stuffed tenderloin:
- 1 ( 3 ½ lb) centre-cut beef tenderloin, trimmed and butterflied
- 2 rock lobster tails
- 4 oz baby chanterelle mushrooms, stemmed and sliced
- ¼ lb bacon, chopped
- ½ cup shallots, chopped
- 1 tbsp fresh parsley leaves
- 2 tbsp green onions, minced
- 3 tbsp celery, minced
- 2 tsp garlic, peeled and minced
- 1 tbsp vegetables oil
- 2 tbsp dry white wine
- Salt and freshly ground black pepper to taste
For the béarnaise sauce:
- 4 large egg yolks
- 2 tbsp shallots, chopped
- 2 tbsp fresh tarragon leaves, chopped
- ¼ cup dry vermouth
- ¼ cup dry white wine
- 1 tsp fresh lemon juice
- 4 fresh tarragon sprigs
- 1/8 tsp ground white pepper
- ½ tsp salt
- 1 cup unsalted butter, melted
Cooking instructions for Lobster-Stuffed Beef Tenderloin:
- To make the sauce, pour the vermouth as well as white wine into a small saucepan and stir in the tarragon sprigs plus shallots.
- Heat the mixture over moderately high heat until it starts boiling and bring it down to a simmer.
- Continue to simmer until it thickens to 2 tbsp and turn off the heat.
- Pour it into a fine mesh sieve to strain into a bowl and set aside to cool.
- Place the egg yolks in a bowl and place it on a large vessel with simmering water.
- Whisk them along with the cooled wine mixture until they are blended thoroughly and leave ribbon-like trails.
- Pour the melted butter into the mixture gradually while beating them together at the same time, until of it is used up to form a thick blend.
- Turn off the heat and add a splash of lemon juice into it.
- Sprinkle the chopped herbs as well as a dash of seasonings into the sauce and fold them together until mixed well.
- Place a lid on top and keep warm until ready to serve.
- To make the stuffed beef tenderloin, warm up your oven to 400 degrees F.
- Arrange the lobster tails in a steamer, cover and steam for 6 minutes or until they are just cooked.
- Transfer them onto a chopping board and slit beneath the tail to remove the meat completely; keep aside.
- Drizzle a tbsp of oil in a large skillet and heat it over moderately high flame until it shimmers.
- Throw in the bacon and fry for 5 minutes, stirring often, until they crisp up and the fat melts.
- Drain them out using slotted spoon, into a paper towel-lined plate and skim off the rendered fat, leaving only 2 tsp of it in the pan.
- Toss the celery as well as shallots into it and stir fry for a couple of minutes or until they turn soft.
- Stir in the garlic and continue to sauté for another half a minute, stirring constantly, before dumping the mushrooms into it.
- Sprinkle a dash of seasonings over them and sauté for 3-4 minutes, stirring periodically, until they release moisture.
- Stir in the green onions and pour in a splash of wine.
- Continue to cook the mixture over high heat for a couple of minutes or until the alcohol is cooked off.
- Fold in the parsley as well as cooked bacon until distributed evenly throughout the mixture and turn off the heat; set aside to cool.
- Lay the butterflied meat flat on a chopping board, with its cut-side facing up and spoon the above mixture across it, leaving ½ border free on every side.
- Arrange the cooked lobster meat on top and and roll it into a tight cylinder while tucking the sides in.
- Coil a kitchen twine around it and tie to secure.
- Place it into a large roasting tin and drizzle rest of the oil over it.
- Sprinkle a pinch of salt as well as pepper over it and roast in the oven for 35 minutes or until it is evenly seared and cooked to medium-rare
- Set aside until cool enough to handle and get rid of the kitchen twine.
- Carve out thin slices and spoon the prepared sauce over them.
- Serve warm.
Image credit: Wikimedia Commons
