Lobster-Topped Tenderloin with Parmesan Brussels Sprouts
Date: Nov. 11th, 2019 - 1:00 PM
Ingredients
2 pounds brussels sprouts, trimmed and quartered
2 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound filet mignon, about 1½ inches thick, trimmed and cut into 4 portions
¼ cup chopped shallot
3 tablespoons water
1 slice bacon, chopped
2 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper
4 ounces cooked lobster, coarsely chopped
⅓ cup grated Parmesan cheese
2 tablespoons red-wine vinegar
Preparation
- Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
- Toss brussels sprouts with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on the prepared pan. Roast until almost tender, 10 to 15 minutes.
- Meanwhile, sprinkle beef with the remaining ¼ teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and cook until browned on both sides, 2 to 4 minutes total. Place the beef on the pan with the Brussels sprouts. Roast until the brussels sprouts are tender and the beef is medium-rare, 6 to 8 minutes more.
- Return the skillet to medium heat; add shallot, water, bacon, garlic and crushed red pepper. Cook, scraping up any browned bits, until the shallot is soft, 1 to 2 minutes. Add lobster and cook, stirring, until hot, about 1 minute more. Remove from heat.
- Transfer the beef to a serving platter. Sprinkle Parmesan and vinegar on the brussels sprouts and stir to combine. Top the beef with the lobster mixture and serve with the brussels sprouts.
