Lobster Stuffed Beef Tenderloin
Elevate your dinner table with the luxurious indulgence of Lobster Stuffed Beef Tenderloin, a show-stopping main course perfect for special occasions. This decadent recipe marries tender, buttery beef with a luscious lobster stuffing made from cooked lobster tail, creamy breadcrumbs, garlic, and fresh parsley. The tenderloin is expertly seared for a golden crust and roasted to juicy perfection, then tied neatly to hold its savory filling in place. The dish is crowned with a velvety red wine reduction sauce, adding a bold and elegant finish to every bite. With its combination of surf-and-turf flavors and beautifully balanced textures, this gourmet masterpiece is guaranteed to leave your guests speechless. Perfect for holidays, anniversaries, or any night you want to treat yourself to fine dining at home!
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Recipe Information
Ingredients
- 2 pounds Beef tenderloin (whole)
- 1 cup Lobster tail (cooked and chopped)
- 3 tablespoons Butter
- 2 cloves Garlic (minced)
- 1 medium Shallot (finely chopped)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Heavy cream
- 1 cup Fresh breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Red wine
- 1 cup Beef stock
- 1 teaspoon All-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Lay the beef tenderloin flat on a cutting board. Use a sharp knife to create a pocket in the center by cutting the meat lengthwise, stopping short of slicing all the way through. Be mindful to keep the thickness on both sides even.
In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and shallot. Sauté for 2 minutes until fragrant.
Add the cooked, chopped lobster to the skillet. Stir in the heavy cream, parsley, and breadcrumbs. Cook for another 2 minutes until the mixture is well combined. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Remove the skillet from heat and let the mixture cool slightly.
Stuff the lobster mixture into the beef tenderloin pocket, ensuring an even layer. Use kitchen twine to tie the tenderloin at intervals to hold the filling in place.
Season the outside of the tenderloin with the remaining salt and pepper. Heat olive oil in an ovenproof skillet over medium-high heat. Sear the tenderloin for 2-3 minutes on each side until browned.
Transfer the seared tenderloin to the preheated oven. Roast for 25-30 minutes, or until the internal temperature reads 130°F (54°C) for medium-rare. Adjust cooking time based on your preferred doneness.
While the beef is roasting, make the red wine reduction sauce. In the same skillet, add the remaining butter and sprinkle in the flour. Stir for 1 minute to form a roux. Gradually add the red wine and beef stock, scraping up the browned bits from the pan. Simmer until the sauce has reduced and thickened, about 5-7 minutes.
Remove the tenderloin from the oven and let it rest for 10 minutes, covered loosely with foil.
Slice the stuffed tenderloin into thick rounds, drizzle with red wine reduction sauce, and serve immediately.
Nutrition Facts
Calories |
4247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.2 g | 285% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 6965 mg | 303% | |
| Total Carbohydrate | 182.8 g | 66% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 15.9 g | ||
| Protein | 315.6 g | 631% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 634 mg | 49% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 4436 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
