LOBSTER STUFFED BEEF TENDERLOIN
Make and share this Lobster Stuffed Beef Tenderloin recipe from Food.com.
Provided by Diana Adcock
Categories Lobster
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a small saucepan combine the buter and minced garlic-keep warm over low heat.
- Cook the lobster tails in boiling salted water until done-about 5 minutes.
- Drain and submerge in cold water to stop cooking process.
- Cut a lengthwise slit in the tenderloin within 1/2 inch from bottom.
- Open.
- Sprinkle with the lemon pepper.
- Remove lobster shells and discard.
- Place tails"tail to end" down the center of your tenderloin.
- Whisk butter-garlic mixture and drizzle 2 T.
- down lobster tails.
- Wrap beef around the tails and tie with cooking twine at 1 and 1/2 inch intervals.
- Place roast on a rack in roasting pan and sprinkle with lemon pepper.
- Roast uncovered for 45 minutes to 1 hour.
- Meat thermometer will read 140 degrees for rare or 150 degrees for medium rare.
- Saute the shallots and mushrooms in the butter garlic mixture until golden.
- Add the wine and heat throughly, reducing just a bit.
- Remove roast and loosely cover with foil.
- Let stand for 5 minutes before carving.
- Cut into thick slices and offer the wine-butter sauce at table.
Nutrition Facts : Calories 660.2, Fat 51.5, SaturatedFat 25, Cholesterol 203, Sodium 257.7, Carbohydrate 4.9, Fiber 0.3, Sugar 0.8, Protein 37.1
SEARED BEEF TENDERLOIN FILET WITH BéARNAISE SAUCE RECIPE - (4.7/5)
Provided by á-13856
Number Of Ingredients 12
Steps:
- PREHEAT oven to 425 degrees with a rack in the center. TRIM tenderloin and cut into 6-8oz filets; season each filet with salt and pepper. Heat an ovenproof sauté pan over medium high heat for 5 minutes. SEAR filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness: (RARE SEAR 5 MINUTES, ROAST 5 MINUTES REST 5 MINUTES,) (MEDIUM RARE: SEAR 5 MINUTES, ROAST 7 MINUTES, REST 5 MINUTES) (MEDIUM: SEAR 5 MINUTES, ROAST 9 MINUTES, REST5 MINUTES). Remove pan from the oven, transfer filets to a plate, tent with foil and let rest 5 minutes before serving. SERVE with Béarnaise sauce. Béarnaise SAUCE: BRING vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat. Boil until most of the liquid evaporates , about 5 minutes. OFF heat, add water then whisk in egg yolks until frothy. GRADUALLY drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it is too thin, return it to low heat and whisk constantly until thickened. STRAIN sauce through a medium mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper, and cayenne. Serve immediately.
LOBSTER-STUFFED TENDERLOIN
Make and share this Lobster-Stuffed Tenderloin recipe from Food.com.
Provided by Papa Hay
Categories Lobster
Time 1h21m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom.
- This should form a pocket big enough to accommodate the two lobster tails.
- Place the lobster in boiling salted water (enough water to completely cover tails).
- Return to a boil, reduce the heat and then simmer for 5-6 minutes .
- Carefully remove the lobster from shell.
- Cut in half, lengthwise.
- Place the lobster tails end to end inside the beef pocket.
- Combine 1 tbsp.
- butter and lemon juice.
- Pour over the lobster.
- Close the meat around the lobster and tie securely with string at 1 inch intervals.
- Place the meat on the oven rack in a shallow roasting pan.
- Bake for 45-50 minutes for rare meat.
- (Increase the time if you like your meat cooked more.) Lay the bacon slices on top of the roast.
- Bake for 5 minutes more.
- In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently.
- Add the wine and garlic salt and heat through.
- To serve: Slice the meat and then spoon the sauce over it.
- Garnish with fresh mushrooms, cherry tomatoes and parsley, if desired.
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