Lobster-Topped Tenderloin with Parmesan Brussels Sprouts

Lobster-Topped Tenderloin with Parmesan Brussels Sprouts

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From: EatingWell Magazine, November/December 2018

You'll feel like you're out at a restaurant when you make this healthy surf-and-turf with lobster, steak, bacon and cheesy Brussels sprouts. Complete the meal with a glass of red wine, such as pinot noir.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition information

  • Serving size: 3 ounces beef, ¼ cup lobster topping and 1 cup Brussels sprouts
  • Per serving: 369 calories; 16 g fat(5 g sat); 8 g fiber; 22 g carbohydrates; 38 g protein; 137 mcg folate; 117 mg cholesterol; 5 g sugars; 0 g added sugars; 1,777 IU vitamin A; 175 mg vitamin C; 190 mg calcium; 6 mg iron; 673 mg sodium; 1,214 mg potassium
  • Nutrition Bonus: Vitamin C (292% daily value), Vitamin A (36% dv), Folate (34% dv), Iron (33% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 4 vegetable, 1½ fat

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