Frank's Recipes! Lobster Stuffed Tenderloin of Beef

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Lobster Stuffed Tenderloin of Beef

Yield: 8 Servings

3 4 lb. whole beef tenderloin
2 4 oz. frozen lobster tails
1 tablespoon Butter or margarine, melted
1 1/2 teaspoon Lemon juice
6 sl Bacon, partially cooked
1/2 c Green onions, sliced
1/2 c Butter or margarine
1/2 c Dry white wine
1/8 teaspoon Garlic salt

Cut beef tenderloin lengthwise to within 1/2 inch of bottom of butterfly. Place frozen lobster tails in boiling salted water. Return to boiling, reduce heat. Simmer 5 to 6 minutes. Carefully remove lobster from shells. Cut in half lengthwise. Place lobster, end to end, inside beef. Combine the 1 tablespoon melted butter or margarine and lemon juice. Drizzle on lobster. Close meat around lobster, tie roast securely with string at intervals of 1 inch. Place on rack in shallow roasting pan. Roast in 425F for 45 to 50 minutes for rare doneness. Lay bacon slices on top, roast 5 minutes more. Meanwhile, in saucepan, cook green onions in the remaining butter over very low heat till tender. Add wine and garlic salt. To serve, slice roast, spoon on wine sauce. Garnish platter with fluted whole mushrooms and watercress if desired.