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
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.
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
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-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.
BEEF TENDERLOIN STUFFED WITH LOBSTER
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.
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
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 :
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