Lobster Risotto With Herb Rubbed Beef Tenderloin Recipes

LOBSTER RISOTTO WITH HERB-RUBBED BEEF TENDERLOIN

Steps:

• LOBSTER RISOTTO:.
• Warm broth.
• Heat butter in a large saucepan over medium heat.
• Add shallots; cook 5 minutes or until slightly tender, stirring occasionally.
• Stir in rice, and cook 2 minutes, stirring constantly.
• Add wine; cook until liquid is nearly absorbed, stirring constantly.
• Add 1/2 cup warm broth, stirring constantly, until broth is nearly absorbed.
• Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total).
• Stir in lobster; cook, stirring constantly, just until thoroughly heated.
• Stir in Parmesan, lemon juice, thyme and black pepper.
• HERB-RUBBED BEEF TENDERLOIN:.
• Preheat oven to 400ºF.
• Heat oil in a large-bottom ovenproof skillet.
• Sprinkle tenderloin with salt & pepper, and cook on all sides 5 minutes or until well-browned.
• Remove skillet from heat, and placfe tenderloin on plate.
• Sprinkle tenderloin with garlic, rosemary and 1 T thyme, pressing to adhere.
• Return tenderloin to skillet, and bake at 400ºF for 20 minutes (to 145º for medium rare) or to desired degree of doneness.
• Remove from skillet; let stand 10 minutes before slicing.
• Add broth and wine to skillet, and place over medium-high heat; bring to boil, and cook 7 minutes or until redueced to 1/2 cup.
• Reduce heat to low; whisk in butter one piece at a time.
• Stir in 1/2 t thyme.
• Serve immediately with Lobster Risotto.

BEEF TENDERLOIN WITH CREAMY RISOTTO

Steps:

• Cook steaks in 3 Tbsp. dressing in skillet on medium heat 10 to 13 min. or until medium doneness (160ºF), turning after 5 min.
• Meanwhile, cook vegetables in remaining dressing in large saucepan 5 to 7 min. or until crisp-tender, stirring frequently. Stir in remaining ingredients. Bring to boil; cover. Remove from heat. Let stand 5 min.
• Serve rice mixture with steaks.

LOBSTER RISOTTO

Steps:

• In a medium pot, heat the stock and keep warm.
• In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
• Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).

LOBSTER RISOTTO

Steps:

• Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes.
• Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
• Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
• Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
• Mix honey into onions and cook 5 minutes more.
• Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.