Lobster Stuffed Beef Tenderloin

Print

Lobster Stuffed Beef Tenderloin

This lobster stuffed beef tenderloin cooked in the Sous Vide if fantastic. A really easy tasty way to entertain your guests.

  • Author: Chef Shelly
Scale

Ingredients

STUFFED BEEF

1 Beef tenderloin (trimmed and cleaned)

Sea salt 

Coarse ground black pepper 

Olive oil 

Fresh spinach & basil

1/2 cup grated cheese parmesan or fontina, keep it mild

3/4 cup sun dried tomatoes 

2 cups langostino’s (Costco freezer section)

2 fresh rosemary sprigs 

RED WINE SAUCE

2 tablespoons unsalted butter 

4 garlic cloves, peeled, smashed 

2 fresh thyme sprigs 

2 fresh rosemary sprigs 

1 shallot minced

1 pkg veal demi glaze (1.5 ounce Edwards Meat)

1/2 cup water

1 cup red wine

Instructions

BEEF

Pre heat water with the sous vide to *130 medium rare *136 medium 

        Filet and flatten the beef tenderloin. Season with salt and pepper. Sprinkle with the greens, then the cheese, then the tomatoes, and then langostino. Roll the beef up and tie with kitchen twine. Place sprigs of rosemary on top and place in food saver bag and seal. Place in the pre heated water and cook 1 hour and 30 minutes.

        Remove beef tenderloin from the water, place on a sheet pan. Let cool a few minutes before handling. Cut open the food saver bag, remove the beef and pat with a paper towel. You may finish the beef on a BBQ grill, a grill pan, a saute pan, a cast iron skillet. The most important thing is to make sure everything is pre heated and screaming hot. Your beef is now perfectly cooked, all you are trying to achieve is some nice grill lines and additional flavor, you do not wish to cook for very much longer.

SAUCE

Heat up your skillet over medium heat, when warm give a swirl of

olive oil. Add 2 Tbs butter, garlic, thyme, and rosemary to skillet.

Cook for two minutes, make sure the heat is not to high you do

not want to burn your garlic. Add shallots and saute for 2 more

minutes. Add the wine and stir 1 minute, scraping up any browned

bits. Add the veal Demi glaze and water and cook until sauce is

reduced to by half. Season the sauce to taste with salt and

pepper. Set aside until ready to use. You may slowly reheat.

Notes

I cooked my stuffed beef tenderloin at 134* it came out medium rare and very nice. A cooking guide to go by for cooking beef in the sous vide: Medium Rare 130* – 136* Medium 136* -= 142* Medium Well  142* – 150 The more you use your Sous Vide the quicker you will find the exact temperature you will like your steaks cooked at.