Lobster Risotto With Herb-Rubbed Beef Tenderloin

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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