INGREDIENTS:12 oz. center cut beef tenderloin 8 oz. cooked lobster meat 1 cup heavy whipping cream 1 oz. chives, chopped 1 Tbsps. roasted garlic 1 Tbsp. fresh tarragon Sea salt and fresh cracked pepper to tasteDIRECTIONS:1. Preheat oven to 400°F. Butterfly tenderloin (cut end to end three-quarters through to make a pocket.) Tenderize (pound out) until ½ inch thick. Season with salt and pepper. 2. Cut lobster into chunks. Put in a food processor and add whipping cream, chives, garlic and ...

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