6oz Prime Beef Tenderloin And Lobster Tail Recipe
Served with Roasted Russet Potatoes, Grilled Asparagus, topped with Shiitake Mushroom Red Wine Sauce
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Ingredients
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Main Ingredients
Side Ingredients
Sauce Ingredients
Method
Beef and Lobster Preparation
- 1
Prepare the Beef Tenderloin
Season the 6oz prime beef tenderloin with salt and black pepper to taste. Let it sit at room temperature for about 30 minutes.
- 2
Prepare the Lobster Tail
Using kitchen scissors, carefully cut the top of the lobster shell lengthwise to expose the meat. Season lightly with salt and black pepper.
- 3
Cook the Beef Tenderloin
In a hot skillet, add a tablespoon of butter and sear the beef tenderloin for 4-5 minutes on each side for medium rare. Remove from heat and let it rest.
- 4
Cook the Lobster Tail
In the same skillet, add the lobster tail flesh side down and cook for 3-4 minutes until the meat is opaque and cooked through.
Side Dish Preparation
- 5
Roast the Russet Potatoes
Peel and chop the russet potatoes into even-sized pieces. Toss them with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes or until golden brown and crispy.
- 6
Sauce Preparation
- 7
Make the Shiitake Mushroom Red Wine Sauce
In the same skillet used for the beef and lobster, add 1 tablespoon of butter, minced garlic, and shallots. Sauté for 2-3 minutes until fragrant. Add shiitake mushrooms and cook until soft.
- 8