- Nathan Myhrvold born (1959)
Maine Lobster-Stuffed Filet Mignon
Charlie Palmer Steak Reno
- 4 Pounds filet mignon, center cut
- 2 cooked lobsters, meat removed from the shell, whole tail, and claws
- 1 Cup spinach, cooked, cooled, and chopped
- 1/4 Cup olive oil
- 2 Tablespoons butter
- 4 shallots, whole
- 5 cloves garlic, whole
- 2 sprigs thyme
Filet is a very common centerpiece for many holiday tables, but this recipe takes it to a whole new level, stuffing it with fresh spinach leaves and whole lobster tails for an elegant spin on the beef dish.
Remove the meat from the refrigerator about 20 minutes before starting to let it come to room temperature.
Preheat open to 400 degrees.
Butterfly the beef and season all sides with salt and pepper. Lay the chopped spinach all around the inside. Cut the obster tails in 1/2 lengthwise, lay in a strip in the center of the butterflied filet mignon. Roll up like a cigar and tie with butchers twine creating a tight roulade-style beef roast.
In a large sauté pan heat to medium-high, add a thin layer of olive oil. Sear the beef on all sides, add the remaining ingredients, and place in oven and roast for 15 minutes for medium-rare.
Let the meat rest for 10 minutes on a plate tented with foil before slicing.