Monday, October 26, 2009

Birthday Bash

Lobster stuffed beef tenderloin, roasted red potatoes and yellow buttermilk cupcakes, oh my!!! For my father in law and nephew's birthdays, we had a dinner party in our home. We kept the meal to meat and potatoes, with a little lobster thrown in to spruce things up.  My sister in law, Janet, made the amazing lobster stuffed beef tenderloin. It was extremely tender and flavorful.  She made a garlic butter sauce as a garnish to drizzle over the meat and fish.  I kept things simple as well, making basic oven roasted red skinned potatoes and yellow cupcakes. I spent a long time icing and decorating the cakes to get some practice with my decorating tips. I have a lot to learn, but it was definitely fun! I used Martha's Stewart's Yellow Buttermilk Cupcake Recipe and Wilton's Buttercream Icing Recipe  for the cake and icing.I used M&Ms,colored sprinkles and marshmallows for a decorative touch. The potatoes were awesome, spiced up with some white pepper and dill. Without further ado, here are the recipes used to make our dinner party a success.

Beef Stuffed Tenderloin  from (Similar to Janet's recipe)
3 whole lobster tails
4 pounds beef tenderloin filet
1 cup butter
2 teaspoons lemon juice
1 teaspoon garlic powder
3 cups white wine
1/4 cup olive oil
1 tablespoon cracked black pepper
1 teaspoon garlic salt

8 Slices of bacon to garnish
Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails. In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper. Bake in preheated oven for 45 minutes to 1 hour. Top tenderloin with bacon for the last 10 minutes of cooking. Stir garlic salt into remaining butter mixture, and serve with slices of roast.

Roasted Red Potatoes  from 
4 to 5 red potatoes, medium size
1/2 stick of butter
3 tbsp. Lawry's seasoned salt
2 tsp. white pepper
2 tsp. chives, chopped
2 tsp. dill weed
Preheat oven to 350 degrees. Wash and scrub 4 to 5 medium-size red potatoes. Chop potatoes into small pieces approximately 1/2 to 3/4 inch in length and width. Place chopped potatoes into ungreased glass baking dish approximately 8 x 12 inches. Cut one stick of butter into 1/4 inch slices and place over potatoes so that potatoes are covered. Sprinkle 2 tablespoons Lawry's seasoned salt over butter. Sprinkle 3 teaspoons white pepper, chopped chives and dill weed over salt. Roast in oven 45 to 60 minutes, turning potatoes every 15 minutes.

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