-
1
Preheat the oven to 400u00b0F.
-
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.
