Lobster-Stuffed Tenderloin Of Beef

Ingredients

• 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)

Preparation

1. 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.
2. 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.
3. Cook bacon in a skillet until crisp; drain, reserving drippings. Crumble bacon; set aside.
4. 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.
5. 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.