Lobster-Stuffed Beef Tenderloin
(Adapted from Emeril Lagasse)
4 - 6 rock lobster tails, depending on size of the tails and the tenderloin
1 Tbs vegetable oil
1/4 lb pancetta or bacon, chopped
1/2 cup chopped shallots
3 Tbs minced celery
2 tsp minced garlic
4 oz baby chanterelle mushrooms, stems trimmed and sliced
Salt and freshly ground black pepper
2 Tbs minced green onions
2 Tbs dry white wine
1 Tbs chopped fresh parsley leaves
1 center-cut beef tenderloin, about 3-1/2 pounds, trimmed and butterflied
Preheat the oven to 400°F.
Run 2 bamboo skewers through each of the lobster tails, right along the shell side to prevent the tails from curling too much during steaming. Steam lobster tails until just cooked through, about 6 minutes. Remove the lobster tails from the steamer. Cut along the underside of the shell and remove the tail meat whole. Set aside.
In a large skillet, heat 1 tsp of the oil over medium-high heat. Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon. Drain off all but 2 tsp of fat from the pan. Add the shallots and celery and cook, stirring, until soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes. Add the green onions and stir. Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes. Add the parsley and stir. Remove from the heat, stir in the cooked pancetta, and let cool.
Spread the butterflied beef, cut side up, flat on a surface. Spread the pancetta-vegetable mixture on the meat, leaving a border of about 2 inches from the ends and 1/2-inch border on the sides. Lay the lobster tails on top of the mixture, going lengthwise down the beef. Overlap the narrow ends of the tails so there is an even thickness of lobster. Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends. Tie with kitchen twine every 2 inches.
Place in a large heavy roasting pan, rub on all sides with the remaining 2 teaspoons olive oil, and season well with salt and pepper. Place over medium-high heat and sear the meat on all sides, about 6 minutes. Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare. Transfer to a cutting board. Tent and let rest for 10 minutes before carving. Remove the kitchen twine and slice thickly. Serve immediately with Bérnaise Sauce.
If you are not secure with your butchering skills, your butcher can butterfly the tenderloin for you.
You will need 4 to 6 rock lobster tails, depending on their size and the length of your tenderloin. You need enough tails to ensure they run the length of the tenderloin, overlapping the narrow ends of the tails so the lobster is an even sized medallion throughout the tenderloin.
You can use other types of mushrooms instead of the baby chanterelles, depending on what was seasonally available and the price. My local grocer was asking $45/lb for chanterelles! The change in mushrooms made little noticeable difference in the flavor of the dish. Any wild mushroom will do nicely, but there's nothing wrong with using cremini (brown button) mushrooms that are readily available in any supermarket.
1 Tbs vegetable oil
1/4 lb pancetta or bacon, chopped
1/2 cup chopped shallots
3 Tbs minced celery
2 tsp minced garlic
4 oz baby chanterelle mushrooms, stems trimmed and sliced
Salt and freshly ground black pepper
2 Tbs minced green onions
2 Tbs dry white wine
1 Tbs chopped fresh parsley leaves
1 center-cut beef tenderloin, about 3-1/2 pounds, trimmed and butterflied
Preheat the oven to 400°F.
Run 2 bamboo skewers through each of the lobster tails, right along the shell side to prevent the tails from curling too much during steaming. Steam lobster tails until just cooked through, about 6 minutes. Remove the lobster tails from the steamer. Cut along the underside of the shell and remove the tail meat whole. Set aside.
In a large skillet, heat 1 tsp of the oil over medium-high heat. Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon. Drain off all but 2 tsp of fat from the pan. Add the shallots and celery and cook, stirring, until soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes. Add the green onions and stir. Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes. Add the parsley and stir. Remove from the heat, stir in the cooked pancetta, and let cool.
Spread the butterflied beef, cut side up, flat on a surface. Spread the pancetta-vegetable mixture on the meat, leaving a border of about 2 inches from the ends and 1/2-inch border on the sides. Lay the lobster tails on top of the mixture, going lengthwise down the beef. Overlap the narrow ends of the tails so there is an even thickness of lobster. Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends. Tie with kitchen twine every 2 inches.
Place in a large heavy roasting pan, rub on all sides with the remaining 2 teaspoons olive oil, and season well with salt and pepper. Place over medium-high heat and sear the meat on all sides, about 6 minutes. Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare. Transfer to a cutting board. Tent and let rest for 10 minutes before carving. Remove the kitchen twine and slice thickly. Serve immediately with Bérnaise Sauce.
If you are not secure with your butchering skills, your butcher can butterfly the tenderloin for you.
You will need 4 to 6 rock lobster tails, depending on their size and the length of your tenderloin. You need enough tails to ensure they run the length of the tenderloin, overlapping the narrow ends of the tails so the lobster is an even sized medallion throughout the tenderloin.
You can use other types of mushrooms instead of the baby chanterelles, depending on what was seasonally available and the price. My local grocer was asking $45/lb for chanterelles! The change in mushrooms made little noticeable difference in the flavor of the dish. Any wild mushroom will do nicely, but there's nothing wrong with using cremini (brown button) mushrooms that are readily available in any supermarket.
The tenderloin can be prepared a day ahead, wrapped in plastic and stored in the refrigerator. Bring it up to room temperature before cooking as directed.
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