Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Mad Max's (Emeril's) beef tenderloin

EggtuaryEggtuary Posts: 400
edited 11:26PM in EggHead Forum
I just made this tonight, and yowza! Absolutely awesome. I followed Max's suggestion to try it without the lobster stuffing, and it was still fantastic (and much cheaper!) I imagine the lobster would have been good, but it probably wouldn't have added a whole lot.[p]I've added the link below to Max's original post about this. Thanks again, Max![p]Mike
[ul][li]lobster stuffed beef tenderloin w/ pics[/ul]


  • EggtuaryEggtuary Posts: 400
    I also looked up Emeril's original recipe, so that I could know the ratio of ingredients (shallots, white wine, etc.) See link below.[p]I already bought the ingredients before I saw Max's suggestion to triple the amounts. However, it was still absolutely delicious just like this.[p]I also borrowed Max's idea to serve it with a white wine and butter mixture. From an old Jacques Pepin/Julia Child cookbook, I got the idea to add minced scallions, kosher salt and white pepper to the sauce. Man, was that good! I'm sure Emeril's Bernaise recipe would have been great, but this was a lot easier.
    [ul][li]Emeril's Lobster-Stuffed Beef Tenderloin with Bearnaise Sauce [/ul]
  • Smokin BobSmokin Bob Posts: 239
    Eggtuary,[p]How large a tenderloin did you or Max use???
  • EggtuaryEggtuary Posts: 400
    Mine was a little under 4 pounds. I think Max used a larger one .... aha! That might make a lot more sense out of why he recommends tripling the amount of sauce! [p](Feeling pretty stupid right about now...)

Sign In or Register to comment.
Click here for Forum Use Guidelines.