Title: Lobster Stuffed Tenderloin of Beef
Categories: Main dish, Meats, Seafood
Yield: 8 Servings

3 -4 lb. whole beef tenderloin
2 -4 oz. frozen lobster tails
1 tb Butter or margarine, melted
1 1/2 ts Lemon juice
6 sl Bacon, partially cooked
1/2 c Green onions, sliced
1/2 c Butter or margarine
1/2 c Dry white wine
1/8 ts Garlic salt

Cut beef tenderloin lengthwise to within 1/2" of bottom of butterfly. Place
frozen lobster tails in boiling salted water. Return to boiling, reduce
heat. Simmer 5 to 6 minutes. Carefully remove lobster from shells. Cut in
half lengthwise. Place lobster, end to end,inside beef. Combine the 1
tablespoon melted butter or margarine and lemon juice. Drizzle on lobster.
Close meat around lobster, tie roast securely with string at intervals of 1
inch. Place on rack in shallow roasting pan. Roast in 425øF for 45 to 50
minutes for rare doneness. Lay bacon slices on top, roast 5 minutes more.
Meanwhile, in saucepan, cook green onions in the remaining butter over very
low heat till tender. Add wine and garlic salt. To serve, slice roast,
spoon on wine sauce. Garnish platter with fluted whole mushrooms and
watercress if desired. Yield: 8 servings Typed in MMFormat by
cjhartlin@msn.com Source: Good Friends Cookbook

Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
on Feb 16, 1999