Lobster Stuffed Beef Tenderloin and Bearnaise Sauce
Indulge in the luxurious flavors of Lobster Stuffed Beef Tenderloin with Béarnaise Sauce, a showstopping centerpiece that’s perfect for any special occasion. This recipe combines the buttery decadence of lobster with the rich succulence of perfectly seared beef tenderloin, all tied together with a luscious, velvety Béarnaise sauce. The tenderloin is butterflied, stuffed with a savory garlic and parsley lobster filling, and roasted to juicy perfection, while the Béarnaise sauce brings a tangy elegance with hints of tarragon and white wine. Whether you’re hosting a dinner party or celebrating a milestone, this sophisticated dish is guaranteed to impress with its restaurant-quality presentation and unforgettable taste. Perfectly balanced and irresistibly indulgent, it’s a gourmet experience in every bite.
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Recipe Information
Ingredients
- 2 lbs beef tenderloin
- 2 lobster tail
- 4 tbsp unsalted butter
- 2 garlic cloves, minced
- 2 shallots, finely diced
- 2 tbsp fresh parsley, chopped
- 1 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tbsp white wine
- 3 egg yolks
- 2 tbsp tarragon, finely chopped
- 1 tbsp water
- 1 tsp lemon juice
- 1 roll kitchen twine
Instructions
Preheat your oven to 400°F (200°C).
Butterfly the beef tenderloin by slicing it lengthwise, almost all the way through, and then opening it like a book. Flatten it gently with a meat mallet to an even thickness.
Steam the lobster tails for 6-8 minutes until just cooked. Let them cool slightly, then remove the meat from the shells and chop it into small pieces.
In a skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and one finely diced shallot, cooking until fragrant and softened, about 2 minutes.
Stir in the chopped lobster meat and 1 tablespoon of parsley. Season with a pinch of salt and pepper, then cook for another 1-2 minutes. Remove from heat and set aside.
Spread the lobster mixture evenly down the center of the butterflied tenderloin. Roll the tenderloin tightly around the filling and secure it with kitchen twine at 2-inch intervals.
Rub the outside of the tenderloin with olive oil and season generously with salt and freshly ground black pepper.
Heat a large oven-safe skillet over high heat. Sear the beef tenderloin on all sides until browned, about 2 minutes per side.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the beef reaches 130°F (54°C) for medium-rare. Remove from the oven, cover loosely with foil, and let rest for 10 minutes.
While the beef is resting, make the Béarnaise sauce. In a small saucepan, combine the white wine vinegar, white wine, one diced shallot, and half of the tarragon. Bring to a simmer and reduce to about 1 tablespoon of liquid. Strain and let cool slightly.
In a heatproof bowl, whisk together the egg yolks, water, and the reduced liquid. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Whisk continuously until the mixture thickens to a custard-like consistency.
Slowly drizzle in the melted butter, one tablespoon at a time, while whisking constantly. Once emulsified, stir in the remaining tarragon, lemon juice, and a pinch of salt.
Slice the stuffed tenderloin into medallions, removing the twine as you go. Serve immediately with a generous drizzle of Béarnaise sauce.
Nutrition Facts
Calories |
2943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1798 mg | 599% | |
| Sodium | 5367 mg | 233% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 343.1 g | 686% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 627 mg | 48% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 4456 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
