Lobster-Stuffed Beef Wellington Recipe
Lobster-Stuffed Beef Wellington Recipe photo by Taste of Home

Lobster-Stuffed Beef Wellington Recipe

Publisher Photo
Instead of stuffing beef tenderloin with mushrooms, I use lobster for a more elegant feel. A side of potatoes and salad completes the festive meal.—Terry Smigielski, Boothbay Harbor, Maine
TOTAL TIME: Prep: 45 min. + chilling Bake: 40 min. + standing
MAKES:14 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 40 min. + standing
MAKES: 14 servings

Ingredients

  • 3 lobster tails (8 to 10 ounces each)
  • 1/2 cup heavy whipping cream
  • 2 fresh thyme sprigs
  • 1-1/4 teaspoons salt, divided
  • 1-1/8 teaspoons pepper, divided
  • 2/3 cup dry bread crumbs
  • 1 beef tenderloin roast (4 to 5 pounds)
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 egg white
  • 3 tablespoons butter, melted

Nutritional Facts

1 piece equals 496 calories, 24 g fat (9 g saturated fat), 144 mg cholesterol, 600 mg sodium, 24 g carbohydrate, 3 g fiber, 45 g protein.

Directions

  1. Using kitchen scissors, cut through lobster shells; carefully remove lobster and chop. In a small skillet, combine the lobster, cream, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil over medium heat; cook 3-5 minutes or until lobster is firm and opaque. Discard thyme sprigs. Stir in bread crumbs; set aside to cool.
  2. Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Place lobster mixture down the center. Close tenderloin; tie several times with kitchen string. Sprinkle with remaining salt and pepper.
  3. Place the tenderloin in a greased 15-in. x 10-in. x 1-in. baking pan; fold ends under tenderloin. Bake, uncovered, at 475° for 20-25 minutes or until browned. Cool to room temperature; refrigerate until chilled.
  4. On a lightly floured surface, unfold one puff pastry sheet; cut lengthwise along one fold line, forming two rectangles. Cut smaller rectangle into a 6-in. x 3-in. rectangle; use remaining piece for decorations if desired. Moisten a 6-in. edge of large rectangle with water. Attach smaller rectangle along that edge, pressing lightly to seal. Roll out 2 in. longer than the tenderloin on each side. Transfer to an ungreased baking sheet. Brush with egg white.
  5. Remove and discard kitchen string from tenderloin; place onto the pastry. Roll out remaining puff pastry into a rectangle 8 in. wide and 5 in. longer than the tenderloin; place over the meat. Brush pastry edges with water; fold edges under meat. With a sharp knife, make four slashes across top of pastry. Brush with butter.
  6. Bake, uncovered, at 425° for 40 minutes (meat will be cooked to medium doneness); cover loosely with foil to prevent overbrowning if necessary. Transfer to a serving platter. Let stand for 15 minutes before slicing. Yield: 14 servings.
Originally published as Lobster-Stuffed Beef Wellington in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p55

Nutritional Facts

1 piece equals 496 calories, 24 g fat (9 g saturated fat), 144 mg cholesterol, 600 mg sodium, 24 g carbohydrate, 3 g fiber, 45 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Lobster-Stuffed Beef Wellington

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT