Lobster Risotto With Herb-Rubbed Beef Tenderloin

Ingredients

LOBSTER RISOTTO

• 8 ounces lobster meat or peeled & deveined shrimp
• 3 1/2 cups chicken broth
• 4 tablespoons unsalted butter
• 1/2 cup diced shallot
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon fresh lemon juice
• 2 teaspoons chopped fresh thyme leaves
• 1/8 teaspoon fresh ground black pepper

2 lb HERB-RUBBED BEEF TENDERLOIN

• 1 tablespoon olive oil
• 2 lbs beef tenderloin
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons minced garlic
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leave
• 1 cup beef broth
• 3/4 cup dry red wine
• 4 tablespoons chilled unsalted butter, cut into 4 pieces
• 1/2 teaspoon chopped fresh thyme leave

Directions

1. 1

   LOBSTER RISOTTO:.

2. 2

   Warm broth.

3. 3

   Heat butter in a large saucepan over medium heat.

4. 4

   Add shallots; cook 5 minutes or until slightly tender, stirring occasionally.

5. 5

   Stir in rice, and cook 2 minutes, stirring constantly.

6. 6

   Add wine; cook until liquid is nearly absorbed, stirring constantly.

7. 7

   Add 1/2 cup warm broth, stirring constantly, until broth is nearly absorbed.

8. 8

   Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total).

9. 9

   Stir in lobster; cook, stirring constantly, just until thoroughly heated.

10. 10

    Stir in Parmesan, lemon juice, thyme and black pepper.

11. 11

    HERB-RUBBED BEEF TENDERLOIN:.

12. 12

    Preheat oven to 400ºF.

13. 13

    Heat oil in a large-bottom ovenproof skillet.

14. 14

    Sprinkle tenderloin with salt & pepper, and cook on all sides 5 minutes or until well-browned.

15. 15

    Remove skillet from heat, and placfe tenderloin on plate.

16. 16

    Sprinkle tenderloin with garlic, rosemary and 1 T thyme, pressing to adhere.

17. 17

    Return tenderloin to skillet, and bake at 400ºF for 20 minutes (to 145º for medium rare) or to desired degree of doneness.

18. 18

    Remove from skillet; let stand 10 minutes before slicing.

19. 19

    Add broth and wine to skillet, and place over medium-high heat; bring to boil, and cook 7 minutes or until redueced to 1/2 cup.

20. 20

    Reduce heat to low; whisk in butter one piece at a time.

21. 21

    Stir in 1/2 t thyme.

22. 22

    Serve immediately with Lobster Risotto.