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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.



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