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    You are in: Home / Italian / Lobster Risotto With Herb-Rubbed Beef Tenderloin Recipe
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    Lobster Risotto With Herb-Rubbed Beef Tenderloin

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    Manami's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    LOBSTER RISOTTO

    2 lb HERB-RUBBED BEEF TENDERLOIN

    Directions:

    1. 1
      LOBSTER RISOTTO:.
    2. 2
      Warm broth.
    3. 3
      Heat butter in a large saucepan over medium heat.
    4. 4
      Add shallots; cook 5 minutes or until slightly tender, stirring occasionally.
    5. 5
      Stir in rice, and cook 2 minutes, stirring constantly.
    6. 6
      Add wine; cook until liquid is nearly absorbed, stirring constantly.
    7. 7
      Add 1/2 cup warm broth, stirring constantly, until broth is nearly absorbed.
    8. 8
      Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total).
    9. 9
      Stir in lobster; cook, stirring constantly, just until thoroughly heated.
    10. 10
      Stir in Parmesan, lemon juice, thyme and black pepper.
    11. 11
      HERB-RUBBED BEEF TENDERLOIN:.
    12. 12
      Preheat oven to 400ºF.
    13. 13
      Heat oil in a large-bottom ovenproof skillet.
    14. 14
      Sprinkle tenderloin with salt & pepper, and cook on all sides 5 minutes or until well-browned.
    15. 15
      Remove skillet from heat, and placfe tenderloin on plate.
    16. 16
      Sprinkle tenderloin with garlic, rosemary and 1 T thyme, pressing to adhere.
    17. 17
      Return tenderloin to skillet, and bake at 400ºF for 20 minutes (to 145º for medium rare) or to desired degree of doneness.
    18. 18
      Remove from skillet; let stand 10 minutes before slicing.
    19. 19
      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.
    20. 20
      Reduce heat to low; whisk in butter one piece at a time.
    21. 21
      Stir in 1/2 t thyme.
    22. 22
      Serve immediately with Lobster Risotto.

    Ratings & Reviews:

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    Nutritional Facts for Lobster Risotto With Herb-Rubbed Beef Tenderloin

    Serving Size: 1 (506 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1302.3
     
    Calories from Fat 703
    54%
    Total Fat 78.1 g
    120%
    Saturated Fat 35.7 g
    178%
    Cholesterol 323.6 mg
    107%
    Sodium 1758.4 mg
    73%
    Total Carbohydrate 48.7 g
    16%
    Dietary Fiber 1.8 g
    7%
    Sugars 1.4 g
    5%
    Protein 82.4 g
    164%

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