Best 3 Lobster Stuffed Tenderloin Recipes

BEEF TENDERLOIN STUFFED WITH LOBSTER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.
• In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.
• Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.

LOBSTER STUFFED BEEF TENDERLOIN AND BEARNAISE SAUCE

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

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.