Lobster-Stuffed Tenderloin Of Beef

Oxmoor House
8 servings


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2 lobster tails
1/2 teaspoon salt
1 (3-pound) whole beef tenderloin
1 tablespoon butter or margarine, melted
1 1/2 teaspoons lemon juice
6 slices bacon
1/2 cup chopped green onion
1/8 teaspoon minced garlic
1/2 cup butter or margarine
1/2 cup dry white wine
Fresh parsley sprigs (optional)
Whole mushrooms (optional)
Tomato roses (optional)


Place lobster tails and salt in a medium saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 5 minutes. Carefully remove lobster tails from shells. Cut each piece of lobster tail meat in half lengthwise, and set aside.

Cut a horizontal pocket to within 1/2-inch of opposite side of tenderloin, slicing entire length of tenderloin. Carefully stuff lobster, end to end, inside tenderloin. Combine melted butter and lemon juice; drizzle on lobster. Bind meat with cord or skewers to secure opening. Transfer tenderloin to rack in a broiler pan, and set aside.

Cook bacon in a skillet until crisp; drain, reserving drippings. Crumble bacon; set aside.

Brush entire surface of tenderloin with bacon drippings. Insert meat thermometer in tenderloin, making sure it does not touch roasting pan. Bake at 400° for 25 minutes, or until thermometer registers 130° (rare). Sprinkle top of meat with crumbled bacon.

Sauté green onion and garlic in 1/2 cup butter. Add wine, and heat thoroughly. Serve sauce with sliced tenderloin. Garnish with parsley sprigs, mushrooms, and tomato roses, if desired.

Created date

February 2010