3.1
40 ratings

Maine Lobster-Stuffed Filet Mignon

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.  

Click here to see the 12 Dishes of Christmas.

Ingredients

  • 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

Directions

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. 

 

Nutritional Facts
Servings2
Calories Per Serving2790
Total Fat202g100%
Sugar9gN/A
Saturated77g100%
Cholesterol992mg100%
Protein209g100%
Carbs24g8%
Vitamin A176µg20%
Vitamin B1212µg100%
Vitamin B66mg100%
Vitamin C21mg35%
Vitamin D0.2µg0.1%
Vitamin E10mg48%
Vitamin K105µg100%
Calcium441mg44%
Fiber5g19%
Folate (food)186µgN/A
Folate equivalent (total)186µg47%
Iron16mg89%
Magnesium282mg71%
Monounsaturated92gN/A
Niacin (B3)61mg100%
Phosphorus1944mg100%
Polyunsaturated10gN/A
Potassium3579mg100%
Riboflavin (B2)0.9mg50.7%
Sodium1118mg47%
Thiamin (B1)0.6mg40.1%
Trans0.5gN/A
Zinc38mg100%