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. 
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| 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. |
