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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (363g) Recipe makes 5 servings The following items or measurements are not included below: 2 frozen lobster tails |
||
| Calories 1122 | ||
| Calories from Fat 792 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 88.1g | 135% | |
| Saturated Fat 38.8g | 194% | |
| Monounsaturated Fat 33.4g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 307mg | 102% | |
| Sodium 536mg | 22% | |
| Potassium 1111mg | 31% | |
| Total Carbohydrate 1.8g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.6g | ||
| Protein 72.3g | 144% | |
Lobster-Stuffed Tenderloin
SERVES 5 -6
Ingredients
- 3-4 lbs beef tenderloin
- 2 frozen lobster tails (4 oz each)
- 1 tablespoon butter, melted
- 6 slices bacon, partially cooked
- 1/2 cup sliced green onion
- 1/2 cup butter
- 1/2 cup dry white wine (I use white vermouth)
- 1/8 teaspoon garlic salt
- 1 tablespoon lemon juice
Directions
1
Preheat the oven to 425 degrees.2
Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom.3
This should form a pocket big enough to accommodate the two lobster tails.4
Place the lobster in boiling salted water (enough water to completely cover tails).5
Return to a boil, reduce the heat and then simmer for 5-6 minutes .6
Carefully remove the lobster from shell.7
Cut in half, lengthwise.8
Place the lobster tails end to end inside the beef pocket.9
Combine 1 tbsp.10
butter and lemon juice.11
Pour over the lobster.12
Close the meat around the lobster and tie securely with string at 1 inch intervals.13
Place the meat on the oven rack in a shallow roasting pan.14
Bake for 45-50 minutes for rare meat.15
(Increase the time if you like your meat cooked more.) Lay the bacon slices on top of the roast.16
Bake for 5 minutes more.17
In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently.18
Add the wine and garlic salt and heat through.19
To serve: Slice the meat and then spoon the sauce over it.20
Garnish with fresh mushrooms, cherry tomatoes and parsley, if desired.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Lobster
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Everyday
Featured Reviews for This Recipe
From: GoIrish
On Mar 3, 2007
If you want to impress a bunch of dinner guest, I can't think of a better way than this version of surf and turf. Easy to prepare, easy to enjoy. I put the sauce in ramekins over candles for dipping, in addition to what was poured over the dish.
From: jimnyo
On Dec 30, 2006
ohhhhh my goodness, this was so good and easy too. i used two filet mignon tenderloin steaks b/c i didn't need so many servings. my husband LOVED it and didn't even want the sauce. the sauce was just so-so in my opinion but maybe it was b/c i substituted garlic and forgot to add salt. also, if i were to do it again, i'd lightly season the outside of the steaks with salt and pepper and broil instead of bake for a little more color and flavor. as it was, it took about 15-20 mins. to bring the two small filets to medium rare (total weight about .75 of a pound). fantastic!
From: Amy Mace
On Sep 15, 2002
I have made this for special occassions however, I put asparagus into the pocket with the lobster and served with a hollindais sauce. It has a beautiful presentation when sliced and all are quite impressed. Along with are twice baked cheese potatoes and the rest of the asparagus. Really super and not all that hard.
From: Linda's Busy Kitchen
On May 14, 2003
This recipe is elegant and delicious...I used chopped garlic in place of the garlic salt, and used Marsala wine, 1 c., in place of the Dry White wine...I added 1/2 c. sliced mushrooms to the wine sauce, and let simmer for about 5 mins. It added a nice taste to the dish...I also thickened the pan juices from the wine with a little bit of cornstarch and water, then poured it over the sliced meat...DELISH!
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