Thursday, December 31, 2009

Recipe of the Week: Lobster Stuffed Beef Tenderloin

Happy New Year!

For me, New Years Eve has never been a big deal. The big deal is all the football on New Year's Day...including my Ducks in the 2010 Rose Bowl! Woo-Hoo!

If you are staying close to home this year - try this easy and elegant New Year's Eve dish.


Lobster Stuffed Beef Tenderloin

Serves: 4 with sides (like garlic mashed taters & grilled asparagus)


1 ¼ -1 ½ lbs beef tenderloin roast

Salt and Pepper

2 (4 oz) lobster tails

2 tablespoons butter, melted

1 tablespoon lemon juice

¼ cup sliced green onions

¼ cup butter

¼ dry white wine or sherry/vermouth


Preheat oven to 425. 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 each lobster tail). Generously season roast with salt and pepper.

Place the lobster tails 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 tails from shell and cut in half lengthwise.

Place the lobster tails inside beef pocket. Combine melted butter and lemon juice and pour over 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 (uncovered). Remove the meat when it reaches 130°F, and let it rest 10 minutes (approximately 30-40 minutes). Use a meat thermometer to be accurate!!

In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently - about 10 minutes. Add wine, stir and remove from the heat.

To serve: Slice the meat and then spoon the sauce over it.