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 and add whipping cream, chives, garlic and tarragon. Blend unit it reaches the consistency of a mousse. Cool mousse at 38°F for 20 minutes.
3. Spread mousse on tenderloin. Tightly roll up tenderloin toward you enclosing filling.
4. Tie the tenderloin with butchers’ string and bake for 15 minutes. (Serve medium rare to medium.)
5. For each serving, cut into three 2-oz. medallions. Serve with choice of sauce, starch and vegetable.SERVINGS:4 servingsFrom:Rolf Baumann, Executive Chef, Well Bread catering division of Sportservice, Busch Stadium, St. Louis