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Beef Tenderloin Stuffed with Lobster

SUBMITTED BY: MIKE SNOW PHOTO BY: Snow likes to cook

"A recipe that will impress everyone. It should, because of the cost alone, but it's flavor makes it worth every penny."

Beef Tenderloin Stuffed with Lobster Recipe

RECIPE RATING:

Read Reviews (17)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 whole lobster tails
4 pounds beef tenderloin filet
1 cup butter
2 teaspoons lemon juice
1 teaspoon garlic powder
3 cups white wine
1/4 cup olive oil
1 tablespoon cracked black pepper
1 teaspoon garlic salt

What to Drink?
	Chardonnay
	Sidecar
	Best Lemonade Ever

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C).
Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.
In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.
Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.

FOOTNOTES

British English recipe for Roast Fillet of Beef Stuffed with Lobster.
French recipe for Filet de bœuf farci au homard.
Australian recipe for Roast Fillet of Beef Stuffed with Lobster.

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REVIEWS

Reviewed on dec. 26, 2003 by KRISTI

Warning!... if you love lobster, this recipe is NOT for you. I was SO disappointed in this... MORE

Reviewed on apr. 4, 2003 by CSANDST1

This was very tasty with adaptations made to suit the ingredients I had on hand. I used filet... MORE

Reviewed on may 1, 2006 by VORCHA

I was able to make this recipe work for a dinner party by making the following changes: cook... MORE

Reviewed on jan. 25, 2004 by GUYCHEF

This is one of those recipes that everyone either loves or hates. I agree that the taste of... MORE

Reviewed on jul. 25, 2004 by MOLEMAN76

Recipe was great, maybe people should try to make the recipe the way it was written. I am a... MORE

Reviewed on mar. 6, 2005 by JEANNEB2000

Such a terrible waste of money (approximately $100.00), time and effort. Such a... MORE

Reviewed on feb. 17, 2005 by Snow likes to cook

This was great. Used the render juices and made a sauce. Was outstanding. Had it for... MORE

Reviewed on feb. 11, 2005 by Oscar1970

I think that it would be wise for some pepole to invest in a thermometer. The key to cooking... MORE

Reviewed on dec. 31, 2004 by SHIRLEY122

I made this for Christmas Eve dinner. What a success! I had a petite tenderloin, about 1.25... MORE

Reviewed on jan. 7, 2004 by Boos_Mommy

This recipe could be wonderful, but it does need some modifications. There's no way a steak... MORE

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