Maine Lobster-Stuffed Chateaubriand with Bearnaise Sauce
INGREDIENTS
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1 1-1/4 pound Maine lobster, steamed and picked, with meat left whole
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3 strips bacon, chopped
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1/2 a medium-sized shallot, chopped
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1/2 rib of celery, minced
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2 cloves garlic, minced
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2 ounces cremini mushrooms, sliced
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Salt and freshly ground black pepper
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1 green onion, sliced
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3 tablespoons dry white wine
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1 tablespoon chopped fresh parsley leaves
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1 center-cut beef tenderloin, about 2 pounds, trimmed
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1/3 cup white wine vinegar
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1/3 cup dry white wine
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1 medium shallot, sliced
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5 fresh tarragon sprigs, leaves removed and finely chopped (about 1 tablespoon), stems reserved
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10 whole black peppercorns
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3 large egg yolks
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1 stick unsalted butter, cut into 8 pieces, at room temperature
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Kosher salt
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Freshly ground black pepper
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