Tenderloin Stuffed with Lobster
A duo of elegant dining fare are combined to make a sensational entrée for very special occasions.
2 (8-ounce) lobster tails
1 (3 1/2 to 4-pound) beef tenderloin, trimmed
1 tablespoon butter, melted
1 1/2 teaspoons fresh lemon juice
6 slices bacon
1/2 cup sliced green onions
1/2 cup butter
1/2 cup chablis or other dry white wine
1/8 teaspoon garlic powder
Salt and freshly ground pepper to taste
- Place lobster tails in boiling water to cover; return to boil, reduce heat, and simmer 4 to 5 minutes. Drain well; carefully remove lobster meat from shells. Cut lobster meat in half lengthwise. Set aside.
- Slice the tenderloin lengthwise to, but not all the way through, the center, leaving one long side connected. Place reserved lobster, end to end, inside tenderloin.
- Combine 1 tablespoon melted butter and lemon juice; drizzle over lobster. Fold top side of tenderloin over lobster, and tie securely with heavy string at 2-inch intervals. Place tenderloin, seam side down, on a rack in a roasting pan. Insert meat thermometer into thickest part of tenderloin.
- Bake, uncovered, in a preheated 425°F (220°C) oven for 45 minutes. Cut strings, and remove from tenderloin.
- Meanwhile, partially cook bacon until almost crisp.
- Arrange bacon slices in a crisscross pattern over tenderloin; secure at ends with wooden picks. Bake an additional 5 minutes or until bacon is crisp and thermometer registers 140°F (60°C) for rare, 150°F (65°C) for medium-rare, or 160°F (70°C) for medium. Remove wooden picks.
- While tenderloin is baking, sauté green onions in 1/2 cup butter in a small saucepan over medium-low heat, stirring frequently, until tender. Stir in wine, garlic powder, and season to taste with salt and pepper; cook until thoroughly heated. Serve the tenderloin with the sauce.
Makes 6 to 8 servings.