The Irish Cook can also be found at The Petit Chef and Pinterest.
This is a simple variation of the Lobster Stuffed Tenderloin of Beef submitted by a fellow English teacher Rena Grebert for the cookbook compiled by the staff of St. Anne Institute in Albany, NY. It was a fundraiser for the senior class, and this entry is found in the 1981 edition of Aunt Annie's Cook Book®. I add jumbo shrimp, sea scallops, and a couple king crab legs, declawed for all the seafood lovers in my family. This was the choice selection of entrée for the Abry Christmas dinner.
Enjoy this wonderful entrée. I always think of Rena when I prepare this dish. She was a great teacher, great person, and an elegant lady. Like my mother, she was of a different generation, a time gone by, and I for one am so very sad to see this elegance and refinement fade each passing day. These women were part of that greatest generation, and I believe do not receive the admiration and acclaim they should.
At an SAI fundraiser
SEAFOOD STUFFED TENDERLOIN OF BEEF [Serves 8]
Ingredients:
4 lb. whole tenderloin of beef, butterflied
2 lobster tails
½ lb. of jumbo shrimp, deveined and shelled
½ lb. of sea scallops
2 king crab legs, declawed
1 stick of butter, divided
Juice from half a fresh lemon
6 slices of bacon
1 cup of green onions
½ cup of white wine
1 clove of fresh garlic or garlic powder or salt if using unsalted butter
Directions:
I always purchase a larger tenderloin and have the butcher cut a four lb. filet and butterfly it to ½ inch of the end. The remaining part is cut into 1-inch individual filets for future dinners. It is much less expensive per pound to purchase a whole tenderloin so even though the intial investment is more, you end up with another couple of meals at no cost.
Preheat oven to 425º. Salt and pepper the inside of the meat. Stuff with lobster cut into pieces, shrimp, scallops, and crab. Melt half of the butter and combine with the lemon juice. Drizzle onto seafood. Tie the roast securely at 1-inch intervals with cooking twine. Drape the top with bacon slices. Place on rack in a shallow roasting pan for 40 minutes for rare and about 50 minutes for medium. Let rest for 15 minutes before slicing.
While the roast is cooking, melt the remaining butter in a saucepan. Cook the sliced green onions over low heat until tender stirring frequently. Add the wine and garlic and simmer for one minute heating thoroughly. If using fresh garlic, allow the garlic to soften but not turn bitter. Serve spooned over sliced meat. Sometimes I substitute mushrooms instead of onions or a combination of both.
This is a simple variation of the Lobster Stuffed Tenderloin of Beef submitted by a fellow English teacher Rena Grebert for the cookbook compiled by the staff of St. Anne Institute in Albany, NY. It was a fundraiser for the senior class, and this entry is found in the 1981 edition of Aunt Annie's Cook Book®. I add jumbo shrimp, sea scallops, and a couple king crab legs, declawed for all the seafood lovers in my family. This was the choice selection of entrée for the Abry Christmas dinner.
Enjoy this wonderful entrée. I always think of Rena when I prepare this dish. She was a great teacher, great person, and an elegant lady. Like my mother, she was of a different generation, a time gone by, and I for one am so very sad to see this elegance and refinement fade each passing day. These women were part of that greatest generation, and I believe do not receive the admiration and acclaim they should.
SEAFOOD STUFFED TENDERLOIN OF BEEF [Serves 8]
Ingredients:
4 lb. whole tenderloin of beef, butterflied
2 lobster tails
½ lb. of jumbo shrimp, deveined and shelled
½ lb. of sea scallops
2 king crab legs, declawed
1 stick of butter, divided
Juice from half a fresh lemon
6 slices of bacon
1 cup of green onions
½ cup of white wine
1 clove of fresh garlic or garlic powder or salt if using unsalted butter
Directions:
I always purchase a larger tenderloin and have the butcher cut a four lb. filet and butterfly it to ½ inch of the end. The remaining part is cut into 1-inch individual filets for future dinners. It is much less expensive per pound to purchase a whole tenderloin so even though the intial investment is more, you end up with another couple of meals at no cost.
Preheat oven to 425º. Salt and pepper the inside of the meat. Stuff with lobster cut into pieces, shrimp, scallops, and crab. Melt half of the butter and combine with the lemon juice. Drizzle onto seafood. Tie the roast securely at 1-inch intervals with cooking twine. Drape the top with bacon slices. Place on rack in a shallow roasting pan for 40 minutes for rare and about 50 minutes for medium. Let rest for 15 minutes before slicing.
While the roast is cooking, melt the remaining butter in a saucepan. Cook the sliced green onions over low heat until tender stirring frequently. Add the wine and garlic and simmer for one minute heating thoroughly. If using fresh garlic, allow the garlic to soften but not turn bitter. Serve spooned over sliced meat. Sometimes I substitute mushrooms instead of onions or a combination of both.
No comments:
Post a Comment