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.

Nutriscore Rating: 62/100

Prep Time:40 mins

Cook Time:35 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Rub the outside of the tenderloin with olive oil and season generously with salt and freshly ground black pepper.

Step 8

Heat a large oven-safe skillet over high heat. Sear the beef tenderloin on all sides until browned, about 2 minutes per side.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

Slice the stuffed tenderloin into medallions, removing the twine as you go. Serve immediately with a generous drizzle of Béarnaise sauce.

Nutrition Facts

Serving size	(1465.7g)

Amount per serving	% Daily Value*
Calories	2943.1

Total Fat 167.5g	0%
Saturated Fat 67.5g	0%
Polyunsaturated Fat 8.0g
Cholesterol 1798.1mg	0%
Sodium 5366.8mg	0%
Total Carbohydrate 13.3g	0%
Dietary Fiber 2.2g	0%
Total Sugars 2.4g
Protein 343.1g	0%

Vitamin D 91.2IU	0%
Calcium 627.1mg	0%
Iron 37.7mg	0%
Potassium 4456.2mg	0%

*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.

Source of Calories

Fat: 51.4%

Protein: 46.8%

Carbs: 1.8%