Lobster Stuffed Beef Tenderloin

Recipe by Diana Adcock
READY IN: 1hr 20mins




  • Preheat oven to 400 degrees.
  • In a small saucepan combine the buter and minced garlic-keep warm over low heat.
  • Cook the lobster tails in boiling salted water until done-about 5 minutes.
  • Drain and submerge in cold water to stop cooking process.
  • Cut a lengthwise slit in the tenderloin within 1/2 inch from bottom.
  • Open.
  • Sprinkle with the lemon pepper.
  • Remove lobster shells and discard.
  • Place tails"tail to end" down the center of your tenderloin.
  • Whisk butter-garlic mixture and drizzle 2 T.
  • down lobster tails.
  • Wrap beef around the tails and tie with cooking twine at 1 and 1/2 inch intervals.
  • Place roast on a rack in roasting pan and sprinkle with lemon pepper.
  • Roast uncovered for 45 minutes to 1 hour.
  • Meat thermometer will read 140 degrees for rare or 150 degrees for medium rare.
  • Saute the shallots and mushrooms in the butter garlic mixture until golden.
  • Add the wine and heat throughly, reducing just a bit.
  • Remove roast and loosely cover with foil.
  • Let stand for 5 minutes before carving.
  • Cut into thick slices and offer the wine-butter sauce at table.