Tenderloin of Beef Wrapped with Filo, Lobster and Boursin

By davidgoodman

This elegant surf-and-turf combination makes an impressive dish whenever you are entertaining. I like to call it "the company standby" because it never fails to make a memorable impact on guests, who are impressed with both its appearance and taste. In addition, it turns out reliably and can be prepared ahead of time, important qualities when your food is in the spotlight. It is worth mentioning that like any good company recipe, practice makes perfect; be sure to make this one a few times before calling it a house favorite.

Ingredients

• 6 beef tenderloin filets (filet mignon), about 6 ounces each
• salt and freshly ground pepper to taste
• 1 1/2 tablespoons olive oil
• 4 tablespoons (1/2 stick) unsalted butter
• 1 teaspoon minced garlic
• 1 cup sliced cremini mushrooms
• 2 cups spinach leaves
• 2 tablespoons Boursin cheese
• 1 pound cooked lobster meat, diced
• 6 sheets filo dough

Details

Servings 6

Preparation

Step 1

Preheat oven to 375F.

Season the beef filets with salt and pepper. Pour the oil into a cast iron skillet and set over medium-high heat. When the oil is hot, add the filets and sear for 2 to 3 minutes on each side until well browned. Remove the filets from the pan and set aside on a platter to cool. Add 1 tablespoon of the butter to the skillet, add the garlic and mushrooms, and saute over medium-high heat for 2 minutes, or until softened. Turn off the heat and add the spinach, Boursin and lobster meat. Season with salt and pepper, mix thoroughly and let the mixture cool.

In a small saucepan (or in the microwave), melt the remaining 3 tablespoons butter. Lay out the filo sheets on a clean work surface and cover completely with a damp kitchen towel. Working with 1 sheet of filo at a time, remove from beneath the towel and place on a clean work surface. Brush with the melted butter and fold the filo sheet in half. Brush with butter again and fold in half again lengthwise. Once more, brush the top of the filo with butter. Place a beef filet on the work surface and wrap with the filo, forming a cylinder around the filet with a 1-inch lip of filo extending above the meat on all sides. Brush the outside of the filo with butter and fill the cylinder (on top of the filet) with the lobster and Boursin mixture. Repeat for the remaining filo and filets.

Transfer the wrapped beef to a roasting pan and bake in the oven for 30 minutes. If the filo tops seem to be browning too early, place a piece of foil over them and keep covered until the meat is fully cooked. Remove from the oven and let the filets rest for 2 minutes before serving.