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Lobster-stuffed Beef Tenderloin with Lobster Sauce

Made With:



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

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Total Time

60 min.

Serving & Size

12 oz / 340 g

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.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
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Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
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Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Rock Lobster Tails 3 lbs 1 1/2  kg
1. Steam lobster, cool, and remove from shell.
Weight Measure
Pancetta, diced 1 lbs 250  g
Vegetable Oil 2 tbsp 30  mL
Shallots, diced 1 cups 125  mL
Celery, diced 1 cups 125  mL
2. Cook pancetta in 1 tsp oil. Drain off most of fat from pan. Add shallots and celery, cook until translucent.
Weight Measure
Garlic, minced 1 tbsp 15  mL
Shitake Mushrooms, sliced 1 lbs 250  g
Salt and Pepper
3. Add garlic and mushrooms, season with salt and pepper.
Weight Measure
Green Onions, minced 2 tbsp 30  mL
4. Stir in green onions.
Weight Measure
Dry White Wine 4 oz 125  g
5. Add wine and cook until most of liquid has evaporated. Remove from heat, stir in pancetta, and let cool.
Weight Measure
Beef Tenderloin, center cut, trimmed and butterflied 8 lbs kg
6. Place butterflied beef, cut side up, spread Pancetta-filling and top with lobster tail. Roll and tie meat.
Weight Measure
Verve® Lobster Bisque 4 cups L
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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