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This succulent lobster meat wrapped in a beef tenderloin is all the better topped with our Toasted Garlic Horseradish Dip.
Ingredients
3-4 lbs. Whole beef tenderloin
Salt and pepper to taste
Robert Rothschild Farm Toasted Garlic Horseradish Dip
2 Lobster tails
3 Tbsp. Olive oil
Clarified butter
Robert Rothschild Farm Toasted Garlic Horseradish Dip
Directions
Slice
the beef tenderloin to create a butterflied tenderloin. Pound out
butterflied beef tenderloin to thin out and be sure to keep consistent
in thickness. Season beef on both sides with salt and pepper. Brush one
side of the beef tenderloin generously with Toasted Garlic Horseradish
Dip.
Remove shell of lobster tails to provide only the lobster
tail meat. Scissors work the best. Place lobster tails toward the last
1/3 of the tenderloin. Roll tenderloin like a jellyroll to secure the
lobster tails in the center of the tenderloin. Tie the tenderloin with
butcher’s twine.
Heat oil in a large frying pan. Sear the
tenderloin on all sides to create a nice brown coloring. Finish cooking
by placing tenderloin in 400 degrees F oven for 15-20 minutes,
depending on desired doneness for beef.
Remove from oven and let rest for 5 minutes, then slice. Serve with clarified butter and more Toasted Garlic Horseradish Dip.