Lobster Risotto With Herb-Rubbed Beef Tenderloin

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

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.

Ingredients Nutrition

Directions

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