Lobster Risotto With Herb-Rubbed Beef Tenderloin |
|
 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
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:
8 ounces lobster meat or 8 ounces peeled & deveined shrimp |
3 1/2 cups chicken broth |
4 tablespoons unsalted butter |
1/2 cup diced shallot |
1 cup arborio rice |
1/2 cup dry white wine |
1/2 cup freshly grated parmesan cheese |
1 tablespoon fresh lemon juice |
2 teaspoons chopped fresh thyme leaves |
1/8 teaspoon fresh ground black pepper |
1 tablespoon olive oil |
2 lbs beef tenderloin |
1 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons minced garlic |
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped fresh thyme leave |
1 cup beef broth |
3/4 cup dry red wine |
4 tablespoons chilled unsalted butter, cut into 4 pieces |
1/2 teaspoon chopped fresh thyme leave |
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.
|
|