Beef Tenderloin Stuffed With Lobster Recipes

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LOBSTER-STUFFED BEEF WELLINGTON

Instead of stuffing beef tenderloin with mushrooms, I use lobster for a more elegant feel. A side of potatoes and salad completes the festive meal.-Terry Smigielski, Boothbay Harbor, Maine

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 14 servings.

Number Of Ingredients 10



Lobster-Stuffed Beef Wellington image

Steps:

  • Using kitchen scissors, cut through lobster shells; carefully remove lobster and chop. In a small skillet, combine the lobster, cream, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil over medium heat; cook 3-5 minutes or until lobster is firm and opaque. Discard thyme sprigs. Stir in bread crumbs; set aside to cool. , Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Place lobster mixture down the center. Close tenderloin; tie several times with kitchen string. Sprinkle with remaining salt and pepper., Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends under tenderloin. Bake, uncovered, at 475° for 20-25 minutes or until browned. Cool to room temperature; refrigerate until chilled., On a lightly floured surface, unfold one puff pastry sheet; cut lengthwise along one fold line, forming two rectangles. Cut smaller rectangle into a 6x3-in. rectangle; use remaining piece for decorations if desired. Moisten a 6-in. edge of large rectangle with water. Attach smaller rectangle along that edge, pressing lightly to seal. Roll out 2 in. longer than the tenderloin on each side. Transfer to an ungreased baking sheet. Brush with egg white., Remove and discard kitchen string from tenderloin; place onto the pastry. Roll out remaining puff pastry into a rectangle 8 in. wide and 5 in. longer than the tenderloin; place over the meat. Brush pastry edges with water; fold edges under meat. With a sharp knife, make four slashes across top of pastry. Brush with butter., Bake, uncovered, at 425° for 40 minutes (meat will be cooked to medium doneness); cover loosely with foil to prevent overbrowning if necessary. Transfer to a serving platter. Let stand for 15 minutes before slicing.,

Nutrition Facts : Calories 496 calories, Fat 24g fat (9g saturated fat), Cholesterol 144mg cholesterol, Sodium 600mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 45g protein.

3 lobster tails (8 to 10 ounces each)
1/2 cup heavy whipping cream
2 fresh thyme sprigs
1-1/4 teaspoons salt, divided
1-1/8 teaspoons pepper, divided
2/3 cup dry bread crumbs
1 beef tenderloin roast (4 to 5 pounds)
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg white
3 tablespoons butter, melted

LOBSTER STUFFED BEEF TENDERLOIN AND BEARNAISE SAUCE

watching food tv tonight this recipe looked so delicious- i just bought a whole tenderloin today at the Italian market in south Philly, but i had them cut it into fillets for me. I plan to be back there next week, and will have to try this for our holiday party.

Provided by chia2160

Categories     Roast Beef

Time 2h

Yield 8 serving(s)

Number Of Ingredients 23



Lobster Stuffed Beef Tenderloin and Bearnaise Sauce image

Steps:

  • Preheat the oven to 400°F.
  • Set up a large steamer.
  • Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes.
  • Remove the lobster tails from the steamer.
  • Cut along the underside of the shell and remove the tail meat whole.
  • Set aside.
  • In a large skillet, heat 1 teaspoon of the oil over medium-high heat.
  • Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes.
  • Remove with a slotted spoon.
  • Drain off all but 2 teaspoons of fat from the pan.
  • Add the shallots and celery and cook, stirring, until soft, about 2 minutes.
  • Add the garlic and cook, stirring, for 30 seconds.
  • Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes.
  • Add the green onions and stir.
  • Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes.
  • Add the parsley and stir.
  • Remove from the heat, stir in the cooked pancetta, and let cool.
  • Spread the butterflied beef, cut side up, flat on a surface.
  • 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.
  • Lay the lobster tails on top of the mixture, going across the beef.
  • Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends.
  • Tie with kitchen twine every 2 inches.
  • 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.
  • Place over medium-high heat and sear the meat on all sides, about 6 minutes.
  • Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare.
  • Transfer to a cutting board.
  • Tent and let rest for 10 minutes before carving.
  • while beef is resting make the Bearnaise sauce:.
  • In a small saucepan, combine the shallots, tarragon, white wine, and vermouth.
  • Bring to a boil and cook until reduced to 2 tablespoons.
  • Remove from the heat, strain, and cool.
  • 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.
  • Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick.
  • Remove from the heat.
  • Whisk in the lemon juice, chopped tarragon, salt, and pepper.
  • Adjust the seasoning, to taste.
  • Cover to keep warm until ready to serve.
  • To serve, place in a decorative bowl with a small sauce ladle.
  • Remove the kitchen twine and slice thickly.
  • Place on a platter, and drizzle with the Bearnaise Sauce.
  • Serve immediately.

2 rock lobster tail
1 tablespoon vegetable oil
1/4 lb pancetta or 1/4 lb bacon, chopped
1/2 cup chopped shallot
3 tablespoons minced celery
2 teaspoons minced garlic
4 ounces baby chanterelle mushrooms, stems trimmed and sliced
salt
fresh ground black pepper
2 tablespoons minced green onions
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley leaves
1 (3 1/2 lb) center-cut beef tenderloin, trimmed and butterflied
2 tablespoons chopped shallots
4 sprigs fresh tarragon
1/4 cup dry white wine
1/4 cup dry vermouth
4 large egg yolks
1 cup melted unsalted butter or 1 cup clarified butter
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/8 teaspoon white pepper

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



Lobster-Stuffed Tenderloin image

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.

3 -4 lbs beef tenderloin
2 frozen lobster tails (4 oz each)
1 tablespoon butter, melted
6 slices bacon, partially cooked
1/2 cup sliced green onion
1/2 cup butter
1/2 cup dry white wine (I use white vermouth)
1/8 teaspoon garlic salt
1 tablespoon lemon juice

BEEF TENDERLOIN STUFFED WITH LOBSTER

Categories     Bread     Beef     Broil     Christmas     Dinner

Yield 10 servings

Number Of Ingredients 9



BEEF TENDERLOIN STUFFED WITH LOBSTER image

Steps:

  • Cut tenderloin to ½" from bottom to butterfly open. Cook lobster 5-6 minutes in boiling water, remove from shell and cut half lengthwise. Place in meat end to end. Combine 1 T butter and lemon juice and drizzle over lobster. Salt & pepper. Tie at 1" intervals. Place on rack on roasting pan and cook 425° for 45 mins. for rare. Lay bacon strips on top and cook another 5 mins. In saucepan, melt ½ C butter and cook onion until tender. Add garlic salt and white wine and simmer, drizzle sauce over meat when serving.

3 - 4 # whole beef tenderloin
24 oz frozen lobster tails
6 slices of bacon, partially cooked
½ C butter
1/8 tsp. garlic salt
1 T butter, melted
1 ½ tsp. lemon juice
½ C green onions, sliced
½ C dry white wine

LOBSTER STUFFED BEEF TENDERLOIN

Make and share this Lobster Stuffed Beef Tenderloin recipe from Food.com.

Provided by Vicki in CT

Categories     Lobster

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8



Lobster Stuffed Beef Tenderloin image

Steps:

  • Cut tenderloin lengthwise within 1/2 inch of bottom to butterfly. Boil lobster 5 minutes. Remove from shell. Cut in 1/2 lengthwise. Coat lobster with pesto sauce and lemon juice.
  • Place lobster tails end to end down center of tenderloin. Drizzle with 1 tablespoon of butter. Close meat around lobster and tie together securely with string at one inch intervals. Place on rack in shallow roasting pan.
  • Roast at 425 degrees for 45-50 minutes for rare.
  • In small sauce pan cook green onion and garlic in remaining butter over very low heat. Add wine and heat through.
  • To serve slice tenderloin and drizzle wine sauce over all.

Nutrition Facts :

4 lbs beef tenderloin
2 (4 ounce) lobster tails
1 tablespoon pesto sauce
1 tablespoon lemon juice
9 tablespoons butter, divided
1/2 cup sliced green onion
2 garlic cloves, chopped
1/2 cup dry white wine

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