0:00
- Y'all, this has been such a wonderful time
0:05
for me to spend with these wounded warriors
0:07
and the lady that founded the Wounded Warriors.
0:12
So, she is treatin' us
0:15
to her special recipe for
0:18
lobster stuffed tenderloin.
0:22
I ain't never tasted lobster stuffed tenderloin,
0:25
(Meredith laughs) so, all right, baby.
0:28
- Well, you know, it was so fun.
0:29
I was 16-years-old. - This is Meredith
0:31
Isler. - Hi Meredith Iler.
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and I am the founder and the national chair of
0:39
our home program, and we're building houses
0:41
for these wounded warriors. - Yes.
0:42
- But today, we're gonna build an awesome dinner
0:45
- Yes, for our warriors.
0:46
- Yes. - Some of our warriors
0:47
are here. - So this is a beef
0:49
tenderloin. - And it's prime.
0:53
- It's a prime cut. - Ooh, you splurged.
0:54
- Yes, which it's hard to - Thank you.
0:56
- find prime. - Absolutely, especially
1:00
- And the neat thing about it is, when I was 16,
1:03
I was at a butcher shop, the person behind me heard me order
1:06
a tenderloin, and she said, "Hey, I make this thing
1:08
"for my husband that he loves,
1:09
"and I just cut it three quarters the way through,
1:12
"and then I stuff it-- - Do you want a sharp knife?
1:15
- You know what, I got this one off there.
1:17
- Okay, but it's not very sharp.
1:21
These two, I sharpened earlier today
1:24
if you need to switch. - Okay.
1:26
- You look like you're doin'
1:27
a good job. - You stealin' the trick?
1:28
- I know it, and I can't get it to cut hot butter.
1:31
- (laughs) Okay, so now we're gonna add some of
1:34
your awesome steak rub - Yes, yes,
1:39
Paula Deen steak rub is the best.
1:42
- Thank you, Meredith. - And then we're going to add
1:44
some garlic powder to our wine and our butter
1:48
that's over here. - Okay, so how much wine
1:50
do you have in there? - Well, right now I have
1:51
one cup, but I'm gonna add
1:53
a second cup. - So you'll have two cups
1:55
of wine. - And how much butter?
1:57
- I'm gonna have two sticks of butter.
1:58
So, I already put one in, so - Equal.
2:00
Equal butter to wine. - Exactly, you know,
2:03
we gotta have the butter. - That's easy.
2:05
to remember. - And then,
2:06
- What kinda wine? - I used a chardonnay.
2:10
Chardonnay is the best.
2:12
And then, do you have a tablespoon?
2:16
- Then why don't we put
2:19
three tablespoons - Will that fit in there?
2:21
- Well, I'll just pour it in. - Yeah, I was gonna say,
2:23
you don't have to. - So we're gonna put
2:25
three tablespoons of garlic powder.
2:33
three-and-a-half. (laughs) - (laughs) We evened off
2:38
Okay, and now, we are going to take our lobster tails
2:42
that we took out of the tails. - Oh, you've already taken it
2:44
outta the shells. - We're just gonna put 'em
2:47
One of them kind of fell apart.
2:49
That's okay. - It'll still
2:50
eat. - The nice thing is it'll
2:51
still stuff. - It'll still eat.
2:53
- [Meredith] It'll still stuff, and it'll still eat.
2:56
- Yes. - And then, do we have
2:57
a whisk maybe? - Yes, right in that drawer.
2:59
- See, I'm gettin' to know her kitchen now.
3:01
- I know it. (laughs) - And we're just gonna
3:04
do this. - Meredith is a survivor.
3:08
- (laughs) What's exciting about this dinner is,
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whether you're having over your boss,
3:14
your spouse's boss, or you're just having over
3:18
someone you wanna impress,
3:19
this only takes about five minutes, as you see, to prep.
3:22
You put it in the oven.
3:24
You cook it for about
3:25
40 minutes. - And you just cut off
3:26
the smaller end to kinda
3:29
- Correct. - get it even.
3:30
- And we just cut it through about three-quarters the way.
3:33
Now, if you wanna be fancy and, like, do it
3:35
the way you're really supposed to do it,
3:37
you can actually, like, get the little things
3:39
but I've never done that. - Yeah, naw.
3:41
- I don't do that. - All right, this one,
3:42
- So now, - Did you want this cut
3:44
to the end or no? - no, we're good.
3:46
- So now we're going to pour
3:50
wine butter garlic over our lobster.
3:53
- Oh, my gosh, and that's gonna cook our lobster, isn't it?
3:56
- [Meredith] It's just gonna coat it
3:58
and make it super yummy, and it's just gonna help it
4:04
- [Meredith] we are going to
4:11
Yep, you were right; you needed to go
4:12
a little bit further over. - Yeah, it wasn't, yeah.
4:16
- [Meredith] And we're going to stuff
4:18
our lobster. - I don't wanna be cheated out
4:19
of a bite if I get that in. - Exactly.
4:21
(Paula laughs) We'll make sure you're
4:24
Believe me, we got enough lobster here.
4:26
And all we're doing is layering
4:28
the lobster inside, - And that was four tails,
4:30
y'all. - Inside this,
4:33
and we just squish it in,
4:36
and then we'll take the one that fell apart,
4:37
and we'll just kinda, you know, fix it where it needs to go.
4:41
(Paula laughs) Then we're gonna pour,
4:44
- Oh, shut up, Meredith. (laughs)
4:47
- And now, - Wait, there's another bite
4:49
of lobster. (laughs) =- Okay, we'll stuff it
4:52
over here in the end. - What kind of pan
4:54
do you wanna cook this on? - You know what?
4:56
I'm gonna go right to here.
4:58
And then, - Now I've got kitchen twine
5:01
if you want to, - Well, I was gonna say,
5:03
see, like, you know, you would probably put
5:04
kitchen twine in here.
5:08
I'm a novice cook, so I'm
5:09
not as professional as you. (slaps meat)
5:12
So there we go, and then we just cook it.
5:15
- Now what a (laughs) great time of day.
5:17
Now, what are we gone cook this on,
5:18
what temp? - We're going to cook it on,
5:25
in a normal pan for probably depends on how many
5:28
exact pounds you have, about 30 minutes,
5:30
45 minutes, and then,
5:31
I usually check it. - Can I pour that on?
5:34
30 to 45 minutes, and then we check it,
5:36
and then, but I think we're gonna use your commercial oven
5:38
and cook it at 300. - Okay, okay.
5:41
Sounds delicious. - So, it'll cook a little
5:43
bit better. - Delicious.
5:46
Delicious. - And it's really awesome
5:48
when you serve it because it has a beautiful pink
5:51
around the white lobster.
5:53
And we'll put a little bit more sauce on top,
5:55
and we're good to go. - Yes. (laughs)
5:58
I like the way the girl thinks.
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- Now we're gonna go to the oven.
6:03
- Well, y'all, finally, it's the end of the day.
6:06
We got all of our dishes prepared
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our warriors are sittin' down to eat
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along with the ladies
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and my warriors down there.
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I'm glad he got to come home and eat. (laughs)
6:21
(guests laugh) So, Lord, we thank you
6:24
for what we are about to eat.
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- Short and sweet. (guests laugh)
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Hey, y'all, it's Paula Deen.
6:35
Now, if you enjoyed this video,
6:37
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6:40
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6:43
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6:46
Love and best dishes, y'all.
