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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F. | 2. Set up a large steamer. | 3. Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes. | 4. Remove the lobster tails from the steamer. | 5. Cut along the underside of the shell and remove the tail meat whole. | 6. Set aside. | 7. In a large skillet, heat 1 teaspoon of the oil over medium-high heat. | 8. Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes. | 9. Remove with a slotted spoon. | 10. Drain off all but 2 teaspoons of fat from the pan. | 11. Add the shallots and celery and cook, stirring, until soft, about 2 minutes. | 12. Add the garlic and cook, stirring, for 30 seconds. | 13. Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes. | 14. Add the green onions and stir. | 15. Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes. | 16. Add the parsley and stir. | 17. Remove from the heat, stir in the cooked pancetta, and let cool. | 18. Spread the butterflied beef, cut side up, flat on a surface. | 19. 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. | 20. Lay the lobster tails on top of the mixture, going across the beef. | 21. Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends. | 22. Tie with kitchen twine every 2 inches. | 23. 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. | 24. Place over medium-high heat and sear the meat on all sides, about 6 minutes. | 25. Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare. | 26. Transfer to a cutting board. | 27. Tent and let rest for 10 minutes before carving. | 28. while beef is resting make the Bearnaise sauce: | 29. In a small saucepan, combine the shallots, tarragon, white wine, and vermouth. | 30. Bring to a boil and cook until reduced to 2 tablespoons. | 31. Remove from the heat, strain, and cool. | 32. 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. | 33. Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick. | 34. Remove from the heat. | 35. Whisk in the lemon juice, chopped tarragon, salt, and pepper. | 36. Adjust the seasoning, to taste. | 37. Cover to keep warm until ready to serve. | 38. To serve, place in a decorative bowl with a small sauce ladle. | 39. Remove the kitchen twine and slice thickly. | 40. Place on a platter, and drizzle with the Bearnaise Sauce. | 41. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rock lobster tail	2			6.3042	0.0	1.4025	0.0354
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
pancetta	1/4		chopped	6.3042	0.0	1.4025	0.0354
shallot	1/2	cup	chopped	14.4	3.36	0.5	0.02
celery	3	tablespoons	minced	3.6	0.6682	0.1552	0.0382
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
baby chanterelle mushroom	4	ounces	sliced	6.3042	0.0	1.4025	0.0354
salt				-	-	-	-
black pepper			ground	-	-	-	-
green onion	2	tablespoons	minced	3.24	0.6888	0.1164	0.0564
white wine	2	tablespoons		-	-	-	-
parsley leaf	1	tablespoon	chopped	6.3042	0.0	1.4025	0.0354
beef tenderloin	1		trimmed butterflied	1119.7359	0.0	88.8989	82.3255
shallot	2	tablespoons	chopped	14.4	3.36	0.5	0.02
tarragon	4	sprigs		-	-	-	-
white wine	1/4	cup		-	-	-	-
vermouth	1/4	cup		6.3042	0.0	1.4025	0.0354
egg yolk	4			218.96	2.4412	10.7848	18.0472
butter	1	cup	melted unsalted clarified	1368.0	62.856	42.744	115.2
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
tarragon leaf	2	tablespoons	chopped	6.3042	0.0	1.4025	0.0354
salt	1/2	teaspoon		-	-	-	-
white pepper	1/8	teaspoon		0.888	0.2058	0.0312	0.0064

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.