Lobster stuffed beef tenderloin and bearnaise sauce (recipe)
| Lobster stuffed beef tenderloin and bearnaise sauce (recipe) | |
|---|---|
| Name | Lobster stuffed beef tenderloin and bearnaise sauce |
| Ingredients | Pancetta • Bacon • Shallot • Celery • Garlic • Salt • Fresh ground black pepper • Green onions • Dry white wine • Fresh parsley leaves • Beef tenderloin • Shallots • Fresh tarragon • Dry white wine • Dry vermouth • Unsalted butter • Fresh lemon juice • Salt • White pepper |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 2 |
| Keto friendliness | Keto friendly |
| Calories | 765.6 |
| Fat | 63.1 |
| Protein | 41.4 |
| Carbohydrate | 3.9 |
| Fiber | 0.3 |
| Net carbohydrates | 3.6 |
| Sugar | 0.6 |
| Saturated fat | 30.2 |
| Cholesterol (mg) | 321.9 |
| Sodium | 257.8 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Lobster stuffed beef tenderloin and bearnaise sauce (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Lobster stuffed beef tenderloin and bearnaise sauce (recipe) image(external)
Recipe instructions
- Preheat the oven to 400 8F.
- Set up a large steamer.
- Place the lobster tails 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.
- Set aside.
- In a large skillet, heat 1 teaspoon 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 teaspoons 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 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 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 lightly 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.
- while beef is resting make the Bearnaise sauce:
- In a small saucepan, combine the shallots, tarragon, white wine, and vermouth.
- Bring to a boil and cook until reduced to 2 tablespoons.
- Remove from the heat, strain, and cool.
- In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form.
- Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick.
- Remove from the heat.
- Whisk in the lemon juice, chopped tarragon, salt, and pepper.
- Adjust the seasoning, to taste.
- Cover to keep warm until ready to serve.
- To serve, place in a decorative bowl with a small sauce ladle.
- Remove the kitchen twine and slice thickly.
- Place on a platter, and drizzle with the Bearnaise Sauce.
- Serve immediately.
Food tags
Meat,
Lobster stuffed beef tenderloin and bearnaise sauce (recipe) details
Time:
Prep Time in Hours and Mins:2H
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Contributors: Prab R. Tumpati, MD
