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Lobster-Stuffed Beef Wellington

 Lobster-Stuffed Beef Wellington
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
14 ServingsPrep: 45 min. + chilling Bake: 40 min. + standing

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

Directions

  • 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.
  • 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.

2 of 2

Lobster-Stuffed Beef Wellington (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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.
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.
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