Lobster Risotto With Herb-Rubbed Beef Tenderloin

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“My friend Judy has started testing many recipes for a party that she will be giving in a couple of months, so meanwhile, we make these great dishes and I get to try some now and then. This was a winner but a bit too labor intensive for the amount of people she plans on having. These recipes were in Coastal Living Magazie, October 2007 edition.”
1hr 10mins

Ingredients Nutrition


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

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