Lobster Risotto With Herb-Rubbed Beef Tenderloin - cooking recipe

Ingredients

LOBSTER RISOTTO
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
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

Preparation

LOBSTER RISOTTO:.
Warm broth.
Heat butter in a large saucepan over medium heat.
Add shallots; cook 5 minutes or until slightly tender, stirring occasionally.
Stir in rice, and cook 2 minutes, stirring constantly.
Add wine; cook until liquid is nearly absorbed, stirring constantly.
Add 1/2 cup warm broth, stirring constantly, until broth is nearly absorbed.
Repeat with remaining broth, 1/2 cup at a time (about 25 minutes total).
Stir in lobster; cook, stirring constantly, just until thoroughly heated.
Stir in Parmesan, lemon juice, thyme and black pepper.
HERB-RUBBED BEEF TENDERLOIN:.
Preheat oven to 400\u00b0F.
Heat oil in a large-bottom ovenproof skillet.
Sprinkle tenderloin with salt & pepper, and cook on all sides 5 minutes or until well-browned.
Remove skillet from heat, and placfe tenderloin on plate.
Sprinkle tenderloin with garlic, rosemary and 1 T thyme, pressing to adhere.
Return tenderloin to skillet, and bake at 400\u00b0F for 20 minutes (to 145\u00b0 for medium rare) or to desired degree of doneness.
Remove from skillet; let stand 10 minutes before slicing.
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.
Reduce heat to low; whisk in butter one piece at a time.
Stir in 1/2 t thyme.
Serve immediately with Lobster Risotto.