Lobster-Stuffed Tenderloin Recipe #11328
This not only tastes great, but it looks impressive!
by Papa Hay
1½ hours | 20 min prep
SERVES 5 -6
- 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
- Preheat the oven to 425 degrees.
- Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom.
- This should form a pocket big enough to accommodate the two lobster tails.
- Place the lobster in boiling salted water (enough water to completely cover tails).
- Return to a boil, reduce the heat and then simmer for 5-6 minutes .
- Carefully remove the lobster from shell.
- Cut in half, lengthwise.
- Place the lobster tails end to end inside the beef pocket.
- Combine 1 tbsp.
- butter and lemon juice.
- Pour over the lobster.
- Close the meat around the lobster and tie securely with string at 1 inch intervals.
- Place the meat on the oven rack in a shallow roasting pan.
- Bake for 45-50 minutes for rare meat.
- (Increase the time if you like your meat cooked more.) Lay the bacon slices on top of the roast.
- Bake for 5 minutes more.
- In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently.
- Add the wine and garlic salt and heat through.
- To serve: Slice the meat and then spoon the sauce over it.
- Garnish with fresh mushrooms, cherry tomatoes and parsley, if desired.
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5 stars