Description
An extravagant meal of one of the finest cuts of beef stuffed with succulent lobster tails in a garlic butter sauce. For best flavor, try not to cook past medium doneness.
Ingredients
- 1 (3 pound) whole beef tenderloin
- 2 lobster tails
- 1 tablespoon butter, melted
- 6 slices bacon
- 1 cup sliced green onions
- 1 cup butter
- 1 cup dry white wine
- ⅛ teaspoon garlic salt
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place bacon in a skillet over medium-high heat. Cook for just a few minutes
- until just partly cooked. Set aside.
- Meanwhile
- bring a pot of lightly salted water to a rolling boil. Add lobster tails
- and boil for 5 to 6 minutes
- until colored. Drain
- and cool slightly. Remove shells by snipping up the center with scissors
- and peeling away to the side.
- Slice a large pocket into the side of the tenderloin. (A butcher can do this for you also) Stuff the lobster tails into the pocket. Combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. Close the pocket
- and tie the roast closed with cotton string at 1 inch intervals. Place the roast in a shallow roasting pan.
- Bake for about 35 minutes in the preheated oven for rare
- or continue to roast to your desired degree of doneness. The internal temperature of the roast should be at least 145 degrees F (70 degrees C) for rare. Lay bacon over the top of the roast
- and continue baking until crisp.
- Melt remaining 1 cup of butter in a saucepan over medium heat. Add green onion
- wine and garlic salt. Cook until onion is tender. Slice the roast
- and arrange on a platter. Spoon sauce over the meat.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 8