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Lobster Stuffed Tenderloin Recipe
|Beef tenderloin||4 Pound (Whole)|
|Frozen lobster tails||8 Ounce (2 Tails, 4 Ounce Each)|
|Butter||1 Tablespoon, melted|
|Lemon juice||1 1⁄2 Teaspoon|
|Bacon slices||6 , partially cooked|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs) (Such As Sauvignon Blanc)|
|Garlic salt||1⁄8 Teaspoon|
|Fresh parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 4775 Calories from Fat 2019
% Daily Value*
Total Fat 263 g404.2%
Saturated Fat 117 g585.1%
Trans Fat 0 g
Cholesterol 1500.1 mg
Sodium 2035.3 mg84.8%
Total Carbohydrates 50 g16.7%
Dietary Fiber 9.9 g39.5%
Sugars 35.5 g
Protein 427 g854.8%
Vitamin A 165.4% Vitamin C 111.6%
Calcium 63.6% Iron 202.6%
*Based on a 2000 Calorie diet
Place frozen lobster tails in boiling salted water to cover. Simmer for 5 minutes. Remove lobster tails from shells. Allow lobster to cool for a few minutes, then cut in half, lengthwise.
Preheat oven to 425°.
Mix melted butter and lemon juice. Place lobster pieces, end to end inside beef. Brush with butter mixture. Close meat around lobster and tie roast together with kitchen string.
Place meat on a rack in a roasting pan. Roast at 425° for 30 minutes. Place bacon on top and roast for 5 minutes longer.
Melt 1/2 cup butter in a skillet over medium heat. Saute onion until tender. Add wine and garlic salt and heat through.
Remove string from meat, slice roast, and pour wine sauce over it. Garnish with parsley.
Wine: French White Burgundy