Lobster Stuffed Beef Tenderloin
3 whole Atlantic lobster tails (1-1.5 # lobster)
4 pounds beef tenderloin filet
1 cup butter 2 teaspoons lemon juice
1 teaspoon garlic powder
3 cups white wine
1/4 cup olive oil
1 tablespoon cracked black pepper
1 teaspoon garlic salt
3 or 4 10-inch pieces of kitchen trussing string
Preheat oven to 425 degrees F (220 degrees C).
Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse to cool and remove tail and claw meat carefully.
Cut tail meat in half lengthwise.
Cut tenderloin lengthwise, to within 3/4 inch of the bottom.
In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine.
Drizzle about 1/4 of the butter mixture over the lobster meat- coat evenly. Fill center of tenderloin with seasoned lobster tails. Tie the stuffed tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Bake in preheated oven for 45 minutes to 1 hour. ( or until desired temp on meat is reached)
Pour remaining wine in bottom of roasting pan and deglaze pan by rubbing the bottom of the pan with a wooden spoon. Season and reduce pan sauce to taste with salt and pepper.
Stir garlic salt into remaining butter mixture, and serve with slices of roast and Claw meat as a dipping sauce.