Lobster-Stuffed Tenderloin

This not only tastes great, but it looks impressive!

• Ready In: 1 hr 21 mins
• Serves: 5-6

Ingredients

• 3 -4  lbs beef tenderloin
• 2  frozen lobster tails (4 oz each)
• 1  tablespoon butter, melted
• 6  slices bacon, partially cooked
• 1⁄2 cup  sliced green onion
• 1⁄2 cup butter
• 1⁄2 cup dry white wine (I use white vermouth)
• 1⁄8 teaspoon  garlic salt
• 1  tablespoon lemon juice

Directions

1. Preheat the oven to 425 degrees.
2. Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom.
3. This should form a pocket big enough to accommodate the two lobster tails.
4. Place the lobster in boiling salted water (enough water to completely cover tails).
5. Return to a boil, reduce the heat and then simmer for 5-6 minutes .
6. Carefully remove the lobster from shell.
7. Cut in half, lengthwise.
8. Place the lobster tails end to end inside the beef pocket.
9. Combine 1 tbsp.
10. butter and lemon juice.
11. Pour over the lobster.
12. Close the meat around the lobster and tie securely with string at 1 inch intervals.
13. Place the meat on the oven rack in a shallow roasting pan.
14. Bake for 45-50 minutes for rare meat.
15. (Increase the time if you like your meat cooked more.) Lay the bacon slices on top of the roast.
16. Bake for 5 minutes more.
17. In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently.
18. Add the wine and garlic salt and heat through.
19. To serve: Slice the meat and then spoon the sauce over it.
20. Garnish with fresh mushrooms, cherry tomatoes and parsley, if desired.