Lobster-Stuffed Tenderloin Of Beef
Yield: 8 servings
- 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.
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