Stuffed Beef Tenderloin
Succulent lobster tail meat nestles in the center of each tenderloin slice. A red wine and shallot sauce caps the steak and lobster duo nicely.
Ingrediënten
Makes 6 to 8 servings
Prep: 30 min., Bake: 45 min., Chill: 2 hrs., Cook: 25 min.
- 2 tablespoons juniper berries
- ¼ cup chopped fresh rosemary
- ¼ cup chopped fresh thyme
- 2 garlic cloves
- 10 black peppercorns
- 1 4½-pound beef tenderloin, trimmed
- 3 4-ounce fresh or frozen lobster tails, thawed
- ¼ cup butter or margarine melted
- 2 tablespoons lemon juice
- 2 teaspoons chopped fresh thyme
- ½ teaspoon ground red pepper
- 6 thick bacon slices
- ½ cup butter or margarine
- 3 large shallots chopped
- 1 cup dry red wine or beef broth
Instructies
- Bake berries in a shallow pan at 400° for 5 minutes.
- Pulse berries, rosemary, and next 3 ingredients in a food processor 6 to 7 times.
- Spread mixture over beef.
- Cover and chill 1 to 2 hours.
- Cut shell of lobster tail segments lengthwise on the top and underside.
- Pry open tail segments, and remove meat.
- Make a lengthwise cut down center of tenderloin, cutting to, but not through, bottom; press to flatten.
- Arrange lobster tails down center of tenderloin.
- Drizzle lobster with ¼ cup melted butter; sprinkle with lemon juice, 2 teaspoons thyme, and red pepper.
- Fold beef over lobster; tie with string at 1-inch intervals.
- Place in a roasting pan.
- Bake at 425° for 30 minutes.
- Arrange bacon slices over beef, and bake 10 more minutes or until a meat thermometer inserted into thickest portion of beef registers 145° (medium-rare).
- Melt ½ cup butter in a skillet over medium heat; add chopped shallots, and sauté until tender.
- Stir in wine; bring to a boil.
- Reduce heat, and simmer 20 minutes or until reduced to ½ cup.
- Slice beef; serve with wine sauce.
Notes / Tips / Wine Advice:
Juniper berries can be found in the spice section of most supermarkets.
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