Tremendous Regal Beef Tenderloin with Decadent Seafood Topping

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Beef Tenderloin
2 lbs beef tenderloin, center-cut (trimmed and tied)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
Salt and freshly ground black pepper, to taste
2 tbsp unsalted butter (for basting)
For the Decadent Seafood Topping
6 oz lobster tail meat, chopped
6 large shrimp, peeled and deveined
4 oz sea scallops, roughly chopped
2 tbsp unsalted butter
1 garlic clove, minced
2 tbsp shallots, finely chopped
1/4 cup dry white wine or cognac
1/2 cup heavy cream
1/4 cup grated Parmesan cheese (optional, for richness)
Pinch of paprika
Salt and pepper, to taste
1 tsp lemon juice
1 tsp fresh chives or parsley, chopped (for garnish)

Instructions

1. Prepare and Cook the Beef Tenderloin
1. Preheat your oven to 425°F (220°C).
2. Season the tenderloin generously with salt, pepper, minced garlic, rosemary, and thyme. Drizzle with olive oil and rub the seasoning all over the meat.
3. Sear the tenderloin: Heat a heavy oven-safe skillet (like cast iron) over medium-high heat. Add a bit of olive oil and sear the tenderloin on all sides until golden brown (about 2–3 minutes per side).
4. Add butter and baste: Reduce heat slightly and add 2 tbsp butter to the pan. Spoon the melted butter over the beef while it finishes searing.
5. Roast in the oven: Transfer the skillet to the preheated oven. Roast for about 15–20 minutes for medium-rare (internal temp of 130–135°F / 54–57°C). Adjust time for desired doneness.
6. Rest the meat: Remove from oven, tent with foil, and let rest for 10–15 minutes before slicing.
2. Prepare the Decadent Seafood Topping
1. Sauté aromatics: In a large skillet over medium heat, melt 2 tbsp butter. Add minced garlic and shallots, sauté for 1–2 minutes until fragrant and soft.
2. Cook the seafood:
Add lobster, shrimp, and scallops to the skillet.
Sauté for 3–4 minutes until just cooked through. Remove the seafood with a slotted spoon and set aside.
3. Deglaze and reduce:
Pour in the white wine or cognac and deglaze the pan, scraping up any flavorful bits.
Let simmer for 1–2 minutes to reduce slightly.
4. Make the cream sauce:
Add the heavy cream and Parmesan (if using).
Stir well and let simmer until slightly thickened (about 3–5 minutes).
Season with paprika, salt, pepper, and lemon juice.
5. Combine:
Return the seafood to the pan and gently toss to coat in the sauce.
Warm through for 1–2 minutes. Do not overcook.
3. Assemble and Serve
1. Slice the rested beef tenderloin into thick medallions or leave whole for dramatic presentation.
2. Spoon the seafood topping generously over each portion of beef.
3. Garnish with chopped chives or parsley.
4. Serve immediately with sides like garlic mashed potatoes, roasted asparagus, or a buttery risotto for an unforgettable meal.