Lobster Stuffed Beef Tenderloin And Bearnaise Sauce

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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.

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Steps

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Preheat the oven to 400f.

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Set up a large steamer.

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Place the lobster tails in the steamer and steam until just cooked through , about 6 minutes.

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Remove the lobster tails from the steamer.

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Cut along the underside of the shell and remove the tail meat whole.

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Set aside.

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In a large skillet , heat 1 teaspoon of the oil over medium-high heat.

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Add the pancetta and cook , stirring , until crisp and the fat is rendered , about 5 minutes.

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Remove with a slotted spoon.

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Drain off all but 2 teaspoons of fat from the pan.

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Add the shallots and celery and cook , stirring , until soft , about 2 minutes.

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Add the garlic and cook , stirring , for 30 seconds.

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Add the mushrooms and a pinch each of salt and pepper , and cook until the mushrooms give off their liquid , 3 to 4 minutes.

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Add the green onions and stir.

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Add the wine , increase the heat , and cook until it has nearly all evaporated , 1 to 2 minutes.

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Add the parsley and stir.

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Remove from the heat , stir in the cooked pancetta , and l.

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Ingredients

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rock lobster tail, vegetable oil, pancetta, shallot, celery, garlic, chanterelle mushrooms, salt, fresh ground black pepper, green onions, dry white wine, fresh parsley leaves, beef tenderloin, shallots, fresh tarragon, dry vermouth, egg yolks, unsalted butter, fresh lemon juice, fresh tarragon leaves, white pepper