Medallions of Tenderloin with Lobster Farce

INGREDIENTS:12 oz. center cut beef tenderloin
8 oz. cooked lobster meat
1 cup heavy whipping cream
1 oz. chives, chopped
1 Tbsps. roasted garlic
1 Tbsp. fresh tarragon
Sea salt and fresh cracked pepper to tasteDIRECTIONS:1. Preheat oven to 400°F. Butterfly tenderloin (cut end to end three-quarters through to make a pocket.) Tenderize (pound out) until ½ inch thick. Season with salt and pepper.

2. Cut lobster into chunks. Put in a food processor

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish