Beef Tenderloin Stuffed with Lobster Recipe

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Most Helpful Positive Review

May 01, 2006

I was able to make this recipe work for a dinner party by making the following changes: cook the tenderloin in 425 degree oven for 25 minutes, then stuff the lobster in the last 5-7 minutes, doucing with lots of butter to keep the lobster moist and keep a close eye on it to make sure it is not over done. I used garlic powder instead of garlic salt. I also made a pan sauce of the drippings and the garlic butter to pour over the tenderloins. Garnished with lemon slices and served with roasted red potatoes and a spinach salad.

—VORCHA

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Most Helpful Critical Review

Dec 26, 2003

Warning!... if you love lobster, this recipe is NOT for you. I was SO disappointed in this recipe, and consider it one of the worst recipes I've ever tried. The taste of the lobster is completely lost in this dish, and the tenderloin is overcooked. Considering the cost of preparing this dish, you'll be MUCH better off cooking them separately to each guest's specifications!

—KRISTI

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26 Ratings

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Apr 04, 2003

This was very tasty with adaptations made to suit the ingredients I had on hand. I used filet mignon and fake crabmeat and low fat marg. Baked at same temp for about 25 min. We enjoyed this a lot.

—CSANDST1

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Jan 25, 2004

This is one of those recipes that everyone either loves or hates. I agree that the taste of the lobster is lost in the cooking here. I wasted a very expensive large tail for this recipe. Yet, it does make for a great presentation, so in the future I will make it again but use some sort of "fake" lobster for the stuffing. I also feel the cooking times are much too long for my desired medium-rare. Since all ovens are different, use the suggested oven temp setting but use a high quality meat thermometer to closely monitor.

—GUYCHEF

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Feb 17, 2005

This was great. Used the render juices and made a sauce. Was outstanding. Had it for Valentines. Cut temp down to 350 for about 50 min. was tender, moist and delicious. Also added shrimp along with the lobster.

—Snow likes to cook

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Mar 06, 2005

Such a terrible waste of money (approximately $100.00), time and effort. Such a disappointment for my dinner party. I agree with the other reviewer that the lobster is totally lost. Won't do this again!

—JEANNEB2000

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Jul 25, 2004

Recipe was great, maybe people should try to make the recipe the way it was written. I am a butcher, and there is no way a London Broil could possibly be used as a substitute for Tenderloin.

—MOLEMAN76

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Apr 05, 2011

I've made this dish several times and every time I taste it, I'm in heaven. If you get a large tail (8 or 9 ounces) you should only need two for a 4 pound tenderloin. I cook mine at 400° for about 35 minutes (or 145 degrees) and it comes out PERFECT every time. PLEASE don't cook it any longer, as you can see in my photo, after 30 minutes the meat is just under medium. Well worth the price, this is such an impressive dish.

—karenury

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Nutrition

Calories
1050 kcal
52%

Carbohydrates
3.8 g
1%

Cholesterol
290 mg
97%

Fat
82.6 g
127%

Fiber
0.3 g
1%

Protein
54.1 g
108%

Sodium
715 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beef Tenderloin Stuffed with Lobster

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 1050
Calories from Fat: 744

% Daily Value *
Total Fat 82.6g 127 %
Saturated Fat 36.8g 184 %
Cholesterol 290mg 97 %
Sodium 715mg 29 %
Potassium 955mg 27 %
Total Carbohydrates 3.8g 1 %
Dietary Fiber 0.3g 1 %
Protein 54.1g 108 %
** Sugars 1g
Vitamin A 15 %
Vitamin C 1 %
Calcium 9 %
Iron 59 %
** Thiamin 26 %
Niacin 142 %
Vitamin B6 60 %
Magnesium 27 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.