{"id":1412,"date":"2018-11-15T13:00:12","date_gmt":"2018-11-15T17:00:12","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=1412"},"modified":"2018-11-13T20:10:53","modified_gmt":"2018-11-14T00:10:53","slug":"lobster-topped-tenderloin-with-parmesan-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2018\/11\/15\/lobster-topped-tenderloin-with-parmesan-brussels-sprouts\/","title":{"rendered":"Lobster-Topped Tenderloin with Parmesan Brussels Sprouts"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div id=\"switchishere\" class=\"jquerytoggleswitch\">\n<div class=\"rd_inner\">\n<div class=\"rd_col1\">2 pounds Brussels sprouts, trimmed and quartered<\/div>\n<div class=\"rd_col1\">2 tablespoons extra-virgin olive oil, divided<\/div>\n<div class=\"rd_col1\">\u00bd teaspoon salt, divided<\/div>\n<div class=\"rd_col1\">\u00bd teaspoon ground pepper, divided<\/div>\n<div class=\"rd_col1\">1 pound filet mignon, about 1\u00bd inches thick, trimmed and cut into 4 portions<\/div>\n<div class=\"rd_col1\">\u00bc cup chopped shallot<\/div>\n<div class=\"rd_col1\">3 tablespoons water<\/div>\n<div class=\"rd_col1\">1 slice bacon, chopped2 cloves garlic, thinly sliced<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc0\" class=\"clearfix\">\n<div class=\"promotion-div-content-actionUrl\">\u00bc teaspoon crushed red pepper<\/div>\n<div class=\"promotion-div-content-actionUrl\">4 ounces cooked lobster, coarsely chopped<\/div>\n<div class=\"promotion-div-content-actionUrl\">\u2153 cup grated Parmesan cheese<\/div>\n<div class=\"promotion-div-content-actionUrl\">2 tablespoons red-wine vinegar<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 425\u00b0F. Coat a large rimmed baking sheet with cooking spray.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Toss Brussels sprouts with 1 tablespoon oil and \u00bc teaspoon each salt and pepper in a large bowl. Spread evenly on the prepared pan. Roast until almost tender, 10 to 15 minutes.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Meanwhile, sprinkle beef with the remaining \u00bc 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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/5873010.jpg\" alt=\"Lobster-Topped Tenderloin with Parmesan Brussels Sprouts\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 pounds Brussels sprouts, trimmed and quartered 2 tablespoons extra-virgin olive oil, divided \u00bd teaspoon salt, divided \u00bd teaspoon ground pepper, divided 1 pound filet mignon, about 1\u00bd inches thick, trimmed and cut into 4 portions \u00bc cup chopped shallot 3 tablespoons water 1 slice bacon, chopped2 cloves garlic, thinly sliced \u00bc teaspoon crushed [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-1412","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=1412"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1412\/revisions"}],"predecessor-version":[{"id":1413,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1412\/revisions\/1413"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=1412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=1412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=1412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}