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Lobster-stuffed Beef Tenderloin with Lobster Sauce

Lobster-stuffed Beef Tenderloin with Lobster Sauce
Total Time

60 min.

Serving & Size

12 oz / 340 g

Add To Pantry

This indulgent combination of beef tenderloin, lobster and pancetta finished with a sauce made of wine and Verve® Lobster Bisque will have your customers returning for more.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Rock Lobster Tails 1.5 kg 3 lbs
Pancetta, diced 250 g 1/2 lbs
Vegetable Oil 30 mL 2 tbsp
Shallots, diced 125 mL 1/2 cups
Celery, diced 125 mL 1/2 cups
Garlic, minced 15 mL 1 tbsp
Shitake Mushrooms, sliced 250 g 1/2 lbs
Salt and Pepper
Green Onions, minced 30 mL 2 tbsp
Dry White Wine 125 g 4 oz
Beef Tenderloin, center cut, trimmed and butterflied 4 kg 8 lbs
Verve® Lobster Bisque
1 L
4 cups

This rich, creamy lobster bisque is made with white wine and red peppers.

Instructions
1. Steam lobster, cool, and remove from shell.
2. Cook pancetta in 1 tsp oil. Drain off most of fat from pan. Add shallots and celery, cook until translucent.
3. Add garlic and mushrooms, season with salt and pepper.
4. Stir in green onions.
5. Add wine and cook until most of liquid has evaporated. Remove from heat, stir in pancetta, and let cool.
6. Place butterflied beef, cut side up, spread Pancetta-filling and top with lobster tail. Roll and tie meat.
7. Cook Verve® Lobster Bisque until a minimum of 165F is reached. 8. Sear meat in roasting pan with remaining oil. 9. Finish in 350°F oven for 30–35 minutes. 10. Let rest for 10 minutes before carving. 11. Slice thickly. Plate and sauce with 2-oz Verve® Lobster Bisque.
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