Garlic powder and garlic salt on $17.99 a pound tenderloin??? Not on your life - not in my kitchen, anyway!!! Why put something so ersatz/artificial tasting on something so wonderful? Cut a clove of garlic in half and rub the meat with it, then mash another clove to put in the melted butter. The delicate taste of the lobster is certainly overshadowed in this dish by the more assertive flavor of the beef. Instead, make a mushroom duxelles stuffing: 2 Tb butter, 1 medium shallot, finely chopped - Stir over medium heat just until the shallots begin to color, then add a pound of mushrooms, chopped. Saute, stirring frequently, until the mushrooms give up their juice and the juice then evaporates. Pour in 4 Tb Madeira (DRY white or red wine will do, as well. Dry Sherry or Port may be substituted, also) and cook over high heat until wine evaporates. Sprinkle 2 tsp lemon juice over the duxelles and mix in. Add 1 Tb grated Parmesan cheese. Use this to stuff the tenderloin and serve with risotto or soubise, which is rice cooked with onions - find recipe in any French cookbook like Julia Child's The French Chef, for example) and slice your lobster into medallions and fan out over the risotto/soubise. Now THAT's an appropriate treatment of ruinously expensive lobster and tenderloin!
Was this review helpful?
[
YES
]
0 users found this review helpful