Lobster-Stuffed Tenderloin
Source of Recipe
old recipe
Recipe Introduction
This use to be our the family tradition for Christmas dinner
This is my favorite dish to make when I need to cook some-thing elegant and special. It tastes amazing but is so incredibly easy to make. Whenever we have "important" company coming over, I get out this recipe. See what you think!
List of Ingredients
3 to 4 lb. whole beef tenderloin
2 frozen lobster tails (4 oz each)
1 Tbsp. butter, melted
6 slices bacon, partially cooked
1/2 cup sliced green onions
1/2 cup butter
1/2 cup dry white wine (I use white vermouth)
1/8 tsp. garlic salt
1 tbsp. lemon juice
Recipe
Directions:
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 accomodate 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 to 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 to 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.
Serves: 6-8
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