Lobster-Stuffed Beef Tenderloin with Bearnaise Sauce

INGREDIENTS

• 1 tablespoon chopped fresh parsley leaves
• 2 tablespoons minced green onions
• Bearnaise Sauce, recipe follows
• 4 ounces baby chanterelle mushrooms, stems trimmed and sliced
• 2 teaspoons minced garlic
• Salt and freshly ground black pepper
• Steamed fresh asparagus, as accompaniment
• 2 tablespoons dry white wine
• 2 rock lobster tails
• 1/4 pound pancetta or bacon, chopped
• 3 tablespoons minced celery
• 1/2 cup chopped shallots
• 1 tablespoon vegetable oil
• 1 center-cut beef tenderloin, about 3 1/2 pounds, trimmed and butterflied