"This wonderful meal is made of the finest chops of beef filled with
lobster tails in a garlic butter sauce. Be sure not to cook more than
medium for best flavor."
Serving: 8 | Prep: 30m | Ready in: 1h5m
Ingredients
• 1 (3 lb.) whole beef tenderloin
• 2 lobster tails
• 1 tbsp. butter, melted
• 6 slices bacon
• 1 cup sliced green onions
• 1 cup butter
• 1 cup dry white wine
• 1/8 tsp. garlic salt
• 1 tbsp. lemon juice
Direction
• Preheat an oven to 175 degrees C (350 degrees F).
• Over medium-high heat, cook the bacon in a skillet for a few minutes until
it is just partly cooked. Reserve.
• In the meantime, heat lightly salted water to a rolling boil in a pot. Place in
lobster tails and then let it boil for about 5 to 6 minutes until colored. Drain
off water and cool the lobster a bit. Take out the shells by snipping up the
middle using scissors and then peel away towards the side.
• Cut a large pocket on the side of tenderloin. (The butcher can help you to do
that). Fill the pocket with lobster tails. Mix together lemon juice and one
tbsp. butter and then spread on top of lobster tails. Cover the pocket and then
tie roast closed using cotton string at intervals of one inch. Transfer roast to a
shallow roasting pan.
• Bake in preheated oven for approximately 35 minutes for rare or continue
roasting to the degree of doneness desire. Temperature in the center of the
roast should read at least 70 degrees C (145 degrees F) for rare. Spread the
bacon atop the roast and then continue to bake until crisp.
• Over medium heat, melt the remaining one cup butter in a saucepan. Pour in
wine, green onion, and garlic salt. Let it cook until the onion becomes tender.
Cut roast and spread on a platter. Pour a spoonful of the sauce on top of meat.
Nutrition Information
• Calories: 601 calories;
• Total Carbohydrate: 2.5 g
• Cholesterol: 185 mg
• Total Fat: 46.4 g
• Protein: 36.8 g
• Sodium: 558 mg