Lobster Stuffed Tenderloin
Indulge in the decadent elegance of Lobster Stuffed Tenderloin, a luxurious surf-and-turf masterpiece perfect for special occasions or an indulgent date night. This recipe features succulent beef tenderloin filets, carefully stuffed with a savory mixture of buttery lobster tail, garlic, and fresh parsley, then seared to golden perfection and finished in the oven. A rich white wine and shallot cream sauce elevates this dish to gourmet status, delivering an irresistible combination of flavors in every bite. Whether served alongside velvety mashed potatoes or crispy roasted vegetables, this show-stopping dinner is sure to impress. Ready in under an hour, Lobster Stuffed Tenderloin is the ultimate indulgence for steak and seafood lovers.
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Recipe Information
Ingredients
- 2 filets (6-8 ounces each) Beef tenderloin
- 4 ounces Lobster tail (cooked and chopped)
- 2 cloves Garlic (minced)
- 4 tablespoons Unsalted butter
- 1 medium Shallot (finely chopped)
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Olive oil
- 1 cup Dry white wine
- 1 teaspoon (or to taste) Salt
- 1 teaspoon (or to taste) Black pepper (freshly ground)
- 1 package (for tying filets) Butcher’s twine
Instructions
Preheat your oven to 400°F (200°C).
Using a sharp knife, cut a deep pocket into the side of each beef tenderloin filet, being careful not to cut all the way through.
Season the filets inside and out with salt and black pepper.
In a small bowl, combine the chopped lobster, 1 tablespoon of melted butter, half of the minced garlic, and 1 tablespoon of chopped parsley. Mix well.
Stuff each filet with the lobster mixture. Use butcher’s twine to tie the filets securely so the stuffing stays in place during cooking.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed filets for 2 minutes per side until they develop a golden-brown crust.
Transfer the skillet to the preheated oven and roast the filets for 10-12 minutes for medium-rare, or until they reach your preferred doneness. Use a meat thermometer for accuracy (135°F/57°C for medium-rare).
While the filets bake, prepare the butter sauce. In a small saucepan over medium heat, melt 3 tablespoons of butter. Add the chopped shallot and remaining garlic, sautéing for 2-3 minutes until softened.
Deglaze the pan with white wine, letting it simmer for 4-5 minutes until reduced by half.
Add the heavy cream, stirring frequently, and simmer for another 3-4 minutes until the sauce thickens slightly. Season with salt and pepper to taste, then stir in the remaining parsley.
Remove the filets from the oven and let them rest for 5 minutes, loosely covered with foil to retain juices.
Cut and remove the butcher’s twine before serving. Plate the filets and drizzle generously with the butter sauce. Garnish with additional parsley if desired.
Serve immediately with your choice of sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 800 mg | 266% | |
| Sodium | 4470 mg | 194% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.2 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 222 mg | 17% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2092 mg | 45% | |
*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.
