An elegant duo combined
to make a sensational entree for a very special occasions.
Tenderloin
Stuffed with Lobster
- 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,
saute 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 8 servings.
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