Best 11 Lobster Risotto With Herb Rubbed Beef Tenderloin Recipes

HERB RUBBED ROASTED TENDERLOIN OF BEEF

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.

HERB CRUSTED BEEF TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
• Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
• Preheat the oven to 375 degrees F.
• Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
• Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
• Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
• In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

LOBSTER RISOTTO

Steps:

• Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes.
• Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
• Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
• Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
• Mix honey into onions and cook 5 minutes more.
• Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.

LOBSTER RISOTTO

Steps:

• Cut lobster by piercing the middle of the skull and continue to cut through to the tail. Clean the inside thoroughly.
• Saute 1 of the onions and the garlic together in olive oil for 2 to 3 minutes.
• Add the lobster halves and cook 2 to 3 minutes or until the lobster turns a light red color. Remove the lobster. Pull the meat out of the shell, roughly chop and place in the refrigerator. Return the shells to the pan. At this time, deglaze the pan with 2 1/2 cups of the white wine. Add the cream and let cook uncovered until the cream reduces to 3 cups and turns a light red/orange color, about 1 hour 30 minutes. Remove the shells.
• Saute the remaining onion in a saucepan in olive oil for 3 minutes, or until transparent. Add the arborio rice and stir for 1 minute. Deglaze with the remaining 1/2 cup white wine and cook until wine is almost completely absorbed.
• Pour in enough water to just cover the rice. Cook until al dente, about 15 minutes. Add the rice to the lobster sauce and cook down for 15 minutes, or until the rice is creamy and tender. Season with salt and pepper.
• To serve, spoon desired amount of risotto and place the lobster on top. Garnish with parsley.

LOBSTER RISOTTO WITH HERB-RUBBED BEEF TENDERLOIN

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.

GARLIC HERBED BEEF TENDERLOIN

Steps:

• Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

LOBSTER-STUFFED TENDERLOIN

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.

TRUFFLED LOBSTER RISOTTO

Steps:

• Preheat oven to 425F or 218°C.
• Prepare Lobster:.
• Cook lobster in a large pot of simmering salted water until cooked through, about 10 minutes.
• Transfer lobster to a bowl of cold water to cool. Drain Lobster.
• Remove meat from shells, reserve shells.
• Cut meat into 1/2" to 3/4" pieces. Set aside.
• Break shells into large pieces. Place on baking sheet and bake for 15 minutes.
• Place shells and 1 cup of chicken broth in blender and blend until finely chopped. Strain through a fine sieve. Reserve lobster broth, discard shells.
• Prepare Risotto:.
• Place remaining 2 1/2 cups of chicken broth in a sauce pan bring to a simmer, keep hot.
• Heat 1 tablespoon of truffle oil in a heavy large sauce pan over medium heat.
• Add carrots and shallots, saute for 2 minutes.
• Add rice, stir to coat with oil, saute for 2 minutes.
• Add brandy, reduce heat to medium low. Simmer until brandy is absorbed, stirring constantly. About 2 minutes.
• Add lobster broth and about 2 cups of chicken broth, simmer until rice is just tender and mixture is creamy. Add remaining broth by 1/4 cup as needed, stiring often, about 20 minutes.
• Add lobster and cream, stir until heated through.
• Remove from heat.
• Stir in 2 tablespoons of truffle oil and chives.
• Season with salt and pepper to taste.

RISOTTO CON L'ARAGOSTA (LOBSTER RISOTTO)

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

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.

PERFECT BASIC BEEF TENDERLOIN

Steps:

• Heat oven to 500 degrees.
• Spray a small roasting pan with nonstick cooking spray.
• Rub beef with just enough olive oil to moisten.
• Season to taste with garlic powder, seasoned salt and seasoned pepper, taking care to do both sides.
• Place in roasting pan.
• Add water to pan, but do not pour over beef.
• Cook 15 minutes uncovered at 500 degrees.
• Turn oven down to 375 degrees.
• Cook an additional 45 minutes at 375 degrees.
• Let sit 5 to 10 minutes before slicing.
• Place meat on platter and pour pan juices over.