Lobster Stuffed Tenderloin with Béarnaise Sauce Recipe

For the tenderloin:

1 5-pound tenderloin of beef

4 8-ounce Maine lobster tails

1 pound sorrel (spinach can be substituted)

4 egg whites

Remove the lobster from the shell. Place two tails together with tails going in different directions. Tails should form the shape of a cylinder. Wrap the lobster tails with plastic wrap and place a skewer through center of both tails so they’ll retain their shape. Steam lobster tails until fully cooked, about 8 minutes.

Clean the tenderloin and remove head and square ends. Butterfly it by making a cut down the tenderloin without cutting all the way through. You should be able to roll the meat into one flat, square piece of meat. Pound meat to even thickness.

Blanch the sorrel for 10 seconds in hot water, shock immediately in ice water and remove and dry.

Whip the egg whites to a light froth.

Season the meat with salt and pepper. Paint the meat with some of the egg whites. Place a layer of sorrel evenly across the entire piece of meat. Paint the sorrel with the remaining egg whites and place lobster across bottom side of the meat. Roll the lobster into the center of the tenderloin. Roll as tightly as possible without tearing the beef. Truss the tenderloin with butcher twine. Sear in a skillet to seal in juices.

Place meat on roasting pan and roast in 375° F. oven until inserted meat thermometer reads 120° F., about 30 minutes. Let stand for at least 15 minutes. Slice and serve with béarnaise sauce.

Makes 6 to 8 servings.

For the sauce:

1/4 cup fresh tarragon, chopped

2 shallots, minced

1/4 cup champagne vinegar

1/4 cup dry white wine

3 egg yolks

1 stick butter, melted

Salt and pepper, to taste

In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside. In a double boiler, whisk the egg yolks until doubled in volume. Slowly add the melted butter and continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper and set aside wrapped in a warm spot.

Makes 1 cup.

Tenderloin recipe courtesy of Peter Brinckerhoff, chef de cuisine at the Hyatt Regency Lake Tahoe Resort and Casino.


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