Lobster Risotto With Herb-Rubbed Beef Tenderloin

PROS

This luxurious surf and turf dish is bursting with flavor and sure to satisfy your taste buds.

The Lobster Risotto is creamy and savory while the Herb-Rubbed Beef Tenderloin is melt-in-your-mouth juicy.

This dish is perfect for special occasions or dinner parties.

The dish can be prepared in advance and takes only 30 minutes to make.

CONS

This dish can be expensive to make and is better suited for special occasions.

It is higher in calories and fat due to the use of beef tenderloin and butter.

It contains seafood which may not be suitable for those with shellfish allergies.

HEALTH & BENEFITS

Lobster meat is a good source of protein, vitamins, and minerals such as calcium, vitamin A and B12.
It can aid in weight control and supports a healthy heart and brain.
The herbs used in this recipe such as thyme and rosemary are rich in antioxidants and anti-inflammatory compounds, which help to boost the immune system and fight infections.

	8 ounces lobster meat or 8 ounces 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
	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

1.	Start by heating chicken broth in a small saucepan and keep it simmering over low heat for use throughout the recipe.
2.	In a large pot, melt 2 tablespoons of unsalted butter over medium heat.
3.	Add diced shallots and cook until tender, about 3 minutes.
4.	Add arborio rice and stir to coat the rice in the butter and shallots. Cook for 1-2 minutes.
5.	Pour in a 1/2 cup of dry white wine and stir until wine is absorbed.
6.	Ladle simmering chicken broth one cup at a time into the pot, continuing to stir until all the liquid is absorbed before adding more.
7.	Repeat this process until the rice is creamy and cooked through.
8.	Remove the pot from the heat, and stir in freshly grated parmesan cheese, remaining unsalted butter, fresh lemon juice, fresh thyme leaves, and fresh ground black pepper.
9.	In a separate pan, heat olive oil over medium-high heat.
10.	Season beef tenderloin with kosher salt and fresh ground black pepper.
11.	Rub minced garlic, fresh thyme leaves, chopped fresh rosemary onto beef tenderloin.
12.	Add beef tenderloin to heated pan and cook until the desired temperature is reached.
13.	Remove beef tenderloin to a cutting board and let the meat rest for 10 minutes.
14.	Meanwhile, cut lobster meat into bite-sized pieces and sauté them over medium heat until they turn pink and have a slightly caramelized exterior in a separate pan.
15.	Add sautéed lobster meat to the finished risotto or cook peeled & deveined shrimp until pink and add them to the risotto.
16.	Serve a portion of the Lobster Risotto on a plate and top with beef tenderloin slices. Optional: Pour beef broth and dry red wine into the pan which used to cook beef tenderloin and simmer until the mixture has reduced by half. Add butter and fresh thyme leave, stir to combine well. Strain sauce and pour it over the beef tenderloin.

Lobster Risotto With Herb-Rubbed Beef Tenderloin

Luxurious Surf and Turf Lobster Risotto With Herb-Rubbed Beef Tenderloin

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