Maine Lobster-Stuffed Filet Mignon

Charlie Palmer Steak Reno


  • 4 Pounds  filet mignon, center cut
  • 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
  • shallots, whole
  • cloves garlic, whole
  • 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.  

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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. 



Calories per serving:

2,767 calories

Dietary restrictions:

High Fiber, Low Carb Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 403g 619%
  • Carbs 86g 29%
  • Saturated 153g 766%
  • Fiber 13g 53%
  • Trans 1g
  • Sugars 26g
  • Monounsaturated 184g
  • Polyunsaturated 19g
  • Protein 374g 749%
  • Cholesterol 1,603mg 534%
  • Sodium 979mg 41%
  • Calcium 668mg 67%
  • Magnesium 485mg 121%
  • Potassium 6,913mg 198%
  • Iron 33mg 181%
  • Zinc 66mg 438%
  • Phosphorus 3,518mg 503%
  • Vitamin A 349µg 39%
  • Vitamin C 48mg 81%
  • Thiamin (B1) 1mg 82%
  • Riboflavin (B2) 2mg 101%
  • Niacin (B3) 118mg 588%
  • Vitamin B6 11mg 555%
  • Folic Acid (B9) 377µg 94%
  • Vitamin B12 20µg 333%
  • Vitamin D 0µg 0%
  • Vitamin E 17mg 83%
  • Vitamin K 211µg 264%
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