BEEF TENDERLOIN STUFFED WITH LOBSTER

Chop lobster meat in large pieces and combine with melted butter, cracker crumbs and 1 teaspoon each salt and pepper.

Refrigerate for 30 minutes or more until that butter congeals.

Butterfly the tenderloin (cut in half lengthwise). Season liberally with salt and pepper on the inside. Mound lobster stuffing evenly on one side of the tenderloin. Wrap the other side over the top of stuffing and tie with kitchen string every 2 inches.

Season all sides liberally with salt and pepper and drizzle with olive oil. Massage to distribute evenly.

Preheat oven to 400 degrees. Heat a large skillet or baking pan (large enough to hold the tenderloin – or cut roast in half) over medium high heat. Sear meat on all sides for about 3 minutes per side until browned.

Place in oven and cook for 30-35 minutes until temperature is 120-125 degrees for rare-medium rare. Let rest covered with foil for 20-30 minutes before slicing.

To make the 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 and eggs start to thicken up and the bottom of the pan can be seen while whisking, about 3-5 minutes. 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.

Remove the string and slice tenderloin and serve topped with the béarnaise sauce.