Veal Tenderloin Stuffed With Lobster
|Veal tenderloin fillets/Loin boneless chops||24 Ounce, trimmed of all fat (4 Pieces, 6 Ounce Each)|
|Cooked lobster meat||1⁄2 Pound (Lump)|
|Freshly ground black pepper||To Taste|
|Port wine||1⁄4 Cup (4 tbs)|
Place each tenderloin fillet between sheets of waxed paper and pound to flatten slightly.
Cut a pocket into the side of each fillet and stuff with lobster meat.
Rub the outside of stuffed fillets with a moderate amount of salt and pepper.
Melt 2 tablespoons butter in a large heavy skillet over a moderate heat.
Saute the fillets until well browned all over and cooked through, about 15 minutes.
When done, take fillets out of the pan and set on a warm platter or individual plates.
To the same pan, add the Port wine, stirring and scraping 1 to 2 minutes to deglaze the pan.
Remove pan from heat and swirl in the remaining butter, 1 tablespoon at a time.