Lobster Stuffed Tenderloin Recipes

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LOBSTER-STUFFED TENDERLOIN



Lobster-Stuffed Tenderloin image

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

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

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.

LOBSTER STUFFED BEEF TENDERLOIN AND BEARNAISE SAUCE



Lobster Stuffed Beef Tenderloin and Bearnaise Sauce image

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

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

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.

LOBSTER TENDERLOIN



Lobster Tenderloin image

An extravagant meal of one of the finest cuts of beef stuffed with succulent lobster tails in a garlic butter sauce. For best flavor, try not to cook past medium doneness.

Provided by MARJORIES

Categories     Seafood     Shellfish     Lobster

Time 1h5m

Yield 8

Number Of Ingredients 9

1 (3 pound) whole beef tenderloin
2 lobster tails
1 tablespoon butter, melted
6 slices bacon
1 cup sliced green onions
1 cup butter
1 cup dry white wine
⅛ teaspoon garlic salt
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place bacon in a skillet over medium-high heat. Cook for just a few minutes, until just partly cooked. Set aside.
  • Meanwhile, bring a pot of lightly salted water to a rolling boil. Add lobster tails, and boil for 5 to 6 minutes, until colored. Drain, and cool slightly. Remove shells by snipping up the center with scissors, and peeling away to the side.
  • Slice a large pocket into the side of the tenderloin. (A butcher can do this for you also) Stuff the lobster tails into the pocket. Combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. Close the pocket, and tie the roast closed with cotton string at 1 inch intervals. Place the roast in a shallow roasting pan.
  • Bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. The internal temperature of the roast should be at least 145 degrees F (70 degrees C) for rare. Lay bacon over the top of the roast, and continue baking until crisp.
  • Melt remaining 1 cup of butter in a saucepan over medium heat. Add green onion, wine and garlic salt. Cook until onion is tender. Slice the roast, and arrange on a platter. Spoon sauce over the meat.

Nutrition Facts : Calories 601.2 calories, Carbohydrate 2.5 g, Cholesterol 185.4 mg, Fat 46.4 g, Fiber 0.3 g, Protein 36.8 g, SaturatedFat 23.5 g, Sodium 557.6 mg, Sugar 0.7 g

LOBSTER STUFFED BEEF TENDERLOIN



Lobster Stuffed Beef Tenderloin image

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

2 lobster tails (4-6 oz)
2 -3 lbs beef tenderloin
1 -2 teaspoon lemon pepper
1/2 cup melted butter
2 teaspoons minced garlic
1/2 cup minced shallot
2 cups sliced mushrooms, you can quarter them if you wish
3/4 cup dry red wine or 3/4 cup Chardonnay wine

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

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