(WJBK) - This recipe comes courtesy of Chef Bobby Nahra from Lakeland Banquet and Event Centre. For more information, visit www.lakelandbanquets.com.
2. 8 ounce Cold water Tails. Split, shelled and cleaned.
1 stick unsalted butter
2 lbs center cut piece of beef Tenderloin Cleaned and trimmed
Salt and pepper to taste
1 Lb Asparagus Stems cut about inch
2 lbs Baby Yukon Gold Potatoes
1 Tsp Fresh chopped Rosemary
¼ cup extra virgin Olive oil
The Beef Tenderloin.
With Sharp boning knife Carefully pierce the center of the tenderloin. Only push the knife half way thru, back the knife out and flip the blade of the knife. Poke the knife thru the same opening again pushing it further thru but not all of the way, about 3/4 . Go to the opposite side of the tenderloin line up the knife to match the other cut and repeat the process.
Once you have the opening on both ends, you can push the knife all the way thru and turn the knife clock wise to establish a cavity in the filet large enough to accommodate the split lobster tail. Now that the beef is prepped and ready to stuff we move to the lobster.
Split and remove from shell. Clean out mud vein, you may gently rinse if needed.
In a small sauce pan melt your butter and bring it to a medium hi simmer.
Place lobster in one at a time turning to evenly poach in the butter for 1 minute 30 sends only. Place on a cold plate to cool while doing the remaining lobster.
Once the lobster is cold and has set up in the fridge, we can begin stuffing the beef tenderloin. Carefully stuff the lobster tail into the beef tenderloin.
Rinse off the Yukon potatoes and cut into quarters and place into a large mixing bowl
Add olive oil and left over butter from the lobster poaching method. Toss in salt, pepper and rosemary to taste.
Place a baking sheet over a baking pan or a non stick baking pan. Spread the potatoes evenly on the pan and bake for 35 minutes at 350
Remove and platter them up. You may sprinkle parmesan or your favorite cheese on the potatoes too.
Cooking the Lobster stuffed beef tenderloin.
Rub the beef with olive oil and season the beef with just salt and pepper. Place oven on 450 convection roast.
Take a cast iron skillet or heavy gauged sauté pan and set up on hi heat. Make sure the pan is hot enough sear the beef. Drizzle olive oil into pan it should smoke a bit. Add your beef and sear all four sides. This will insure a juicy finish. Place beef in oven for 16 minutes at 450 and remove it and let it rest for 3-5 minutes
Slice on a bias and place on the serving platter with asparagus and potato.
In a small pot add salt to taste and about two inches of water and bring to a boil. Drop asparagus in for only 2 minutes tops.
Remove and place on the platter in bundles of 5 around the platter.