it's what's for dinner...

...cabernet sauvignon and portabella risotto, bacon wrapped tenderloin, and a lobster tail...

it was time for a celebration, so i splurged on a meal that was super delicious.  i won't lie, it's extremely time consuming, but so yummy and fun to make, you won't mind!

menu items:

1. one lobster tail (butter and lemon go without saying on this one)

2. two cuts filet mignon

3. one package thinly cut bacon

4. one bag of white arborio rice

5. a TON of chicken broth (about 6 cups)

6. one pint of baby portabella mushrooms

7. bottle of cabernet sauvignon

8. wedge of parmesan reggiano

9. one shallot

mode d emploi:



wrap your tenderloin in 2 pieces of thin cut bacon, secured with toothpicks -

season on both sides with salt and pepper

slice remaining bacon into 1/4" pieces

chop shallot

chop baby portabellas

slice lobster tail in half length-wise

baste with mixture of drawn butter, garlic, and fresh lemon juice

sautee 1/2 of the baby portabellas and 1/2 of the shallot

(this will become a delicious sauce for your bacon wrapped tenderloin)

fry bacon

add about 1/2 cup of cabernet and reduce

in the pan you fried your bacon in, sautee the rest of the portabellas and shallot

then to that pan add your arborio rice to toast

once toasted, start adding broth little by little until your rice is tender

(you will use close to 6 cups of broth)

this will take up to an hour, so be patient.  it's worth the wait! 

while you are preparing the risotto, you can be doing the following steps:

have someone fire up the grill to medium-high

for the tenderloin:

i like my meat more on the medium-rare side so i grill for about 60 seconds per side and get an internal reading of 120-130 F

for the lobster tail:

grill flesh side down for 4-5 minutes until light grill marks appear

thinly grate your parmesan

continue to add broth to your rice mixture...

every once in a while, add some of that delicious wine as well as the broth..YUM!

once your risotto is tender, add the parmesan and fried bacon

mix until all is smooth and creamy

add some of that sauce to your filet mignon and bon appétit, mes amis!

 or

you could just eat this: