Lobster Stuffed Tenderloin of Beef
Yield
8 servingsPrep
30 minCook
45 minReady
75 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef, tenderloin
whole |
|
| 6 | slices |
bacon
partially cooked |
|
| 2 | each |
lobster tails
frozen, 4 oz each |
*
|
| 1 | tablespoon |
butter
melted |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
butter
|
|
| ½ | cup |
white wine
dry |
*
|
| ⅛ | teaspoon |
garlic salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef, tenderloin
whole |
|
| 6 | slices |
bacon
partially cooked |
|
| 2 | each |
lobster tails
frozen, 4 oz each |
*
|
| 15 | ml |
butter
melted |
|
| 7.5 | ml |
lemon juice
|
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
butter
|
|
| 118 | ml |
white wine
dry |
*
|
| 0.6 | ml |
garlic salt
|
|
Directions
Cut tenderloin lengthwise to within ½ inch of the bottom.
Place frozen lobster tails in boiling water to cover; simmer for 5 minutes.
Remove lobster from shells.
Cut in half. Place lobster end to end inside the beef.
Combine melted butter and lemon juice.
Drizzle on lobster.
Close meat around the lobster and tie roast together with string.
Place in a roasting pan on a rack. Roast at 425 degrees F for 30 minutes.
Place bacon on top, roast 5 minutes longer.
Sauté onion in ½ cup butter in saucepan, add wine and garlic salt.
Heat through.
Slice roast. Spoon on the wine sauce.
Serve.
NOTE: The tenderloin can be stuffed and tied ahead of time and then refrigerated until ready to cook.
