Lobster-stuffed tenderloin of beef

8 servings

Ingredients

Quantity Ingredient
2 eaches Lobster tails
½ teaspoon Salt
3 pounds Whole beef tenderloin
1 tablespoon Butter or margarine; melted
1½ teaspoon Lemon juice
6 slices Bacon
½ cup Chopped green onion
⅛ teaspoon Minced garlic
½ cup Butter or margarine
½ cup Dry white wine
Fresh parsley sprigs (opt'l)
Whole mushrooms (optional)
Tomato roses (optional)

Directions

Place lobster tails and salt in a medium saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 5 minutes. Carefully remove lobster tails from shells. Cut each piece of lobster tail meat in half lengthwise, and set aside.

Cut a horizontal pocket to within ½-inch of opposite side of tenderloin, slicing entire length of tenderloin. Carefully stuff lobster, end to end, inside tenderloin. Combine melted butter and lemon juice; drizzle on lobster. Bind meat with cord on skewers to secure opening. Transfer tenderloin to rack in a broiler pan, abd set aside.

Cook bacon in a skillet until crisp; drain, reserving drippings.

Crumble bacon; set aside.

Brush entire surface of tenderloin with bacon drippings. Insert meat thermometer in tenderloin, making sure it does not touch roasting pan. Bake at 400 degrees F for 25 minutes or until thermometer registers 130 degrees (rare). Sprinkle top of meat with crumbled bacon.

Saute green onion and garlic in ½ cup butter. Add wine, and heat thoroughly. Serve sauce with sliced tenderloin. Garnish with parsley sprigs, mushrooms, and tomato roses, if desired.

"High Life at Palm Beach" _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-09-95

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