Cut tenderloin lengthwise to within 1/2 inch of
the bottom. Place frozen lobster tails in boiling
water to cover; simmer for 5 minutes. Remove from
shells. Cut in half. Place lobster end to end
inside the beef. Combine melted butter and lemon
juice. Drizzle on lobster.
Close meat around the lobster and tie roast
together with string. Place in a roasting pan on
a rack. Roast at 425 for 30 minutes. Place bacon
on top, roast 5 minutes longer. Saute onion in
1/2 c butter in saucepan, add wine and garlic
salt. Heat through.
Slice roast. Spoon on the wine sauce.
NOTE- The tenderloin can be stuffed and tied ahead
of time and then refrigerated until ready to cook.
Originally Submitted
10/13/2012
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