Lobster Risotto With Herb Rubbed Beef Tenderloin Food

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LOBSTER RISOTTO WITH HERB-RUBBED BEEF TENDERLOIN



Lobster Risotto With Herb-Rubbed Beef Tenderloin image

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

8 ounces lobster meat or 8 ounces peeled & deveined shrimp
3 1/2 cups chicken broth
4 tablespoons unsalted butter
1/2 cup diced shallot
1 cup arborio rice
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh thyme leaves
1/8 teaspoon fresh ground black pepper
1 tablespoon olive oil
2 lbs beef tenderloin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leave
1 cup beef broth
3/4 cup dry red wine
4 tablespoons chilled unsalted butter, cut into 4 pieces
1/2 teaspoon chopped fresh thyme leave

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



Herb Rubbed Roasted Tenderloin of Beef image

Provided by Food Network

Categories     main-dish

Time 8h50m

Yield about 8 to 10 servings

Number Of Ingredients 7

2 sprigs rosemary
2 sprigs thyme
1/2 bunch chervil
1/4 cup olive oil
51/2 pound beef tenderloin
1 teaspoon salt
1 teaspoon pepper

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.

SPICED-RUBBED BEEF TENDERLOIN KEBABS



Spiced-Rubbed Beef Tenderloin Kebabs image

The spice rub delivers huge flavor without marinating. Beef tenderloin makes the best kebab because they don't need a liquid soak to tenderize.

Provided by Julie Tremmel

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon cumin seed, coarsely cracked in a mortar
1 teaspoon coriander seed, coarsely cracked in mortar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 lb beef tenderloin, cut into 1 inch cubes
3 tablespoons extra virgin olive oil
8 medium mushroom caps
1 small onion, cut into 8 wedges
1 tablespoon fresh lemon juice
1 tablespoon soy sauce

Steps:

  • In a medium bowl, mix the cumin, coriander, oregano, salt and pepper.
  • In another medium bowl, toss the beef cubes with 1 tbsp oil. Place the beef in the spices and toss to coat.
  • Thread the beef cubes onto skewers with the mushrooms and onion wedges.
  • In a small bowl, mix the remaining 2 tablespoons oil with the lemon juice and soy sauce.
  • Preheat a gas grill on high (or build a charcole fire and let burn until covered with white ash.).
  • Lightly oil the grill grate. Grill the kebabs, cover, turning and basting occasionally with the lemon-soy mixture, until the beef is medium-rare, about 8 minutes. Serve hot.

Nutrition Facts : Calories 442.2, Fat 33.5, SaturatedFat 10.4, Cholesterol 97.5, Sodium 612.6, Carbohydrate 4.2, Fiber 1, Sugar 1.5, Protein 30.6

BEEF TENDERLOIN



Beef Tenderloin image

Make and share this Beef Tenderloin recipe from Food.com.

Provided by srooc1

Categories     Steak

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 6

3 lbs beef tenderloin
4 ounces extra virgin olive oil
3 tablespoons kosher salt
3 tablespoons granulated garlic
3 tablespoons coarse black pepper
1 tablespoon onion powder

Steps:

  • Liberally coat the meat with extra-virgin olive oil and grill seasoning (Salt, Pepper, Garlic, Onion).
  • Place the meat on a roasting rack or in a roasting pan and place in oven.
  • If you are cooking in a pan with no rack, add a splash of water to the pan.
  • Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more.
  • Check for desired doneness with meat thermometer. Cook longer if needed.
  • Do not open oven during those first 10 minutes.
  • Remove meat from oven and let rest 10 minutes before serving.

Nutrition Facts : Calories 511.6, Fat 39, SaturatedFat 12.4, Cholesterol 117, Sodium 2175.3, Carbohydrate 3.6, Fiber 0.8, Sugar 0.9, Protein 35

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



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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