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Lobster-Stuffed Beef Tenderloin & Rice Pilaf: A New Family Favorite
Mouth-Watering Lobster-Stuffed Beef Tenderloin with Béarnaise Sauce
Ingredients:
1 Tbsp. vegetable oil
2 rock lobster tails
1/4 lb. pancetta or bacon - chopped
1/2 c. chopped shallots
3 Tbsp. minced celery
2 tsp. minced garlic
4 oz. baby chanterelle mushrooms - stems trimmed and sliced
2 Tbsp. minced green onions
2 Tbsp. dry white wine
1 Tbsp. chopped fresh parsley leaves
1 3-1/2 lb. beef tenderloin - center-cut, trimmed and butterflied
Salt & freshly ground black pepper
Steamed fresh asparagus - as accompaniment
Béarnaise Sauce
Directions:
Preheat the oven to 400° F.
Set up a large steamer. Place the lobster tails (in the shell) in the steamer and steam 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. Cut into thing slices and set aside.
In a large skillet, heat 1 tsp. of oil over medium-high heat. Add the pancetta and cook, stirring until crisp and the fat is rendered, about 5 minutes. Remove with 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 about 30 seconds. Add the mushrooms and a pinch each of salt & pepper and cook until the mushrooms give off their liquid, about 3 to 4 minutes. Add the green onions and stir. Add the wine, increase the heat, and cook until nearly all is evaporated, about 1 to 2 minutes. Add parsley & stir. Remove from heat, stir in cooked pancetta and let cool.
Spread the butterflied beef, cut side up, flat on a surface. Spread the pancetta-vegetable mixture in a line across the meat, about 2 inches from the top, leaving a 1/2 inch border on the sides. Lay the lobster tails on top of the mixture, going across the beef. Pull 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 remaining 2 tsp. of olive oil, and season lightly with salt and pepper. Place over medium-high heat and sear meat on all sides, about 6 minutes. Place in oven and roast to desired temperature, about 30 to 35 minutes for medium-rare (128°)
Transfer to cutting board. Tent and let rest for 10 minutes before carving. Remove the kitchen twine and slice thickly. Place on a platter, surround with asparagus, and drizzle with Béarnaise Sauce. Serve immediately.
Yield: 8 servings
Recipe provided by Emeril Lagasse & Barbara Tenney.
Classic Rice Pilaf
Ingredients:
2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
1/2 c. finely diced white or yellow onion
2 bay leaves (preferably Turkish)
4 c. simmering chicken stock
Salt, to taste
Directions:
Preheat oven to 350° F. Place a heavy bottomed, ovenproof sauce pan over medium heat. Add the butter & oil and heat through. Stir in onions and bay leaves, and cook until onions are tender and translucent, about 5 minutes.
Add rice & stir completely with hot fat. Do not allow the rice to brown.
Pour in simmering chicken stock & season with salt. Bring to a boil. Cover pot tightly and place in the oven. Bake until the liquid is absorbed and rice is fluffy & tender, about 20-25 minutes (or longer for brown rice).
Transfer cooked rice to a serving dish & fluff rice with a fork. Remove and discard the bay leaves & serve immediately.
Peas, carrots, salsa, asparagus, corn, broccoli, & many other vegetables can be added for a slight variation on the recipe. Coconut milk can also be substituted for chicken stock.
Yield: 8 servings
Recipe provided by Viking Cooking School
