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Medallions of Tenderloin with Lobster Farce

INGREDIENTS:12 oz. center cut beef tenderloin
8 oz. cooked lobster meat
1 cup heavy whipping cream
1 oz. chives, chopped
1 Tbsps. roasted garlic
1 Tbsp. fresh tarragon
Sea salt and fresh cracked pepper to tasteDIRECTIONS:1. Preheat oven to 400°F. Butterfly tenderloin (cut end to end three-quarters through to make a pocket.) Tenderize (pound out) until ½ inch thick. Season with salt and pepper.

2. Cut lobster into chunks. Put in a food processor

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