LOBSTER RISOTTO WITH HERB-RUBBED BEEF TENDERLOIN
My friend Judy has started testing many recipes for a party that she will be giving in a couple of months, so meanwhile, we make these great dishes and I get to try some now and then. This was a winner but a bit too labor intensive for the amount of people she plans on having. These recipes were in Coastal Living Magazie, October 2007 edition.
Provided by Manami
Categories Lobster
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- LOBSTER RISOTTO:.
- Warm broth.
- Heat butter in a large saucepan over medium heat.
- Add shallots; cook 5 minutes or until slightly tender, stirring occasionally.
- Stir in rice, and cook 2 minutes, stirring constantly.
- Add wine; cook until liquid is nearly absorbed, stirring constantly.
- Add 1/2 cup warm broth, stirring constantly, until broth is nearly absorbed.
- Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total).
- Stir in lobster; cook, stirring constantly, just until thoroughly heated.
- Stir in Parmesan, lemon juice, thyme and black pepper.
- HERB-RUBBED BEEF TENDERLOIN:.
- Preheat oven to 400ºF.
- Heat oil in a large-bottom ovenproof skillet.
- Sprinkle tenderloin with salt & pepper, and cook on all sides 5 minutes or until well-browned.
- Remove skillet from heat, and placfe tenderloin on plate.
- Sprinkle tenderloin with garlic, rosemary and 1 T thyme, pressing to adhere.
- Return tenderloin to skillet, and bake at 400ºF for 20 minutes (to 145º for medium rare) or to desired degree of doneness.
- Remove from skillet; let stand 10 minutes before slicing.
- Add broth and wine to skillet, and place over medium-high heat; bring to boil, and cook 7 minutes or until redueced to 1/2 cup.
- Reduce heat to low; whisk in butter one piece at a time.
- Stir in 1/2 t thyme.
- Serve immediately with Lobster Risotto.
Nutrition Facts : Calories 1302.3, Fat 78.2, SaturatedFat 35.8, Cholesterol 323.7, Sodium 1758.5, Carbohydrate 48.7, Fiber 1.8, Sugar 1.4, Protein 82.4
HERB RUBBED ROASTED TENDERLOIN OF BEEF
Provided by Food Network
Categories main-dish
Time 8h50m
Yield about 8 to 10 servings
Number Of Ingredients 7
Steps:
- Chop the herbs and blend them with the olive oil. Rub the mixture on the tenderloin and let sit overnight in the refrigerator. Season with salt and pepper.
- Preheat the oven to 350 degrees F.
- In a griddle or large skillet sear the beef on all sides until brown.
- Place in the preheated oven and roast until the internal temperature is 120 degrees F on an instant-read thermometer. Let the tenderloin rest for 15 minutes before slicing.
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
This is a real show-stopper, perfect for that special dinner peary.It's done on the grill, so it frees up your oven for other uses. Originally from The USA WEEKEND magazine in the June 2006 Sunday Denver Post.
Provided by Leslie in Texas
Categories Roast Beef
Time 1h40m
Yield 6 oz. serving, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife.
- Fold thin tip end under to approximate the thickness of the rest of the roast.
- Tie with butcher's twine, then keep tying the roast with twine every 1 1/2 to 2 inches (to help the roast keep its shape).
- Snip silverskin with scissors to keep roast from bowing during cooking.
- Then mix oil,rosemary,garlic,thyme,pepper and salt;rub over roast to coat.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes,.
- Lubricate rack with an oil-soaked rag using tongs.
- Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off the burner directly under the meat and turn remaining one or two burners (depending on grill style) to medium.
- Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill.
- Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 561.1, Fat 41.3, SaturatedFat 14.5, Cholesterol 146.2, Sodium 682.8, Carbohydrate 1.6, Fiber 0.4, Protein 43.2
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.
RISOTTO CON L'ARAGOSTA (LOBSTER RISOTTO)
This recipe is Italian was brought home from culinary school by my DD where it was made in class. I have not had it, but she told me it was very good. Enjoy.
Provided by AcadiaTwo
Categories Lobster
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In sauce pan saute onions in 2 tablespoons butter until tender.
- Add the rice and cook a minute of two, stirring constantly.
- Add wine and cook until absorbed.
- Add stock in stages, stirring until rice is between al dente and tender/creamy.
- Cut lobster tail into chunks and add to rice.
- Cook until lobster is cooked through.
- Add remaining butter, Old Bay seasoning and grated cheese.
- Sprinkle with parsley.
LOBSTER STUFFED BEEF TENDERLOIN
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
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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