Product Recipes
- 4 to 6 pounds whole beef tenderloin
- 2 lobster tails (6 ounces each)
- 1 tbsp. butter, melted, plus
- 1/2 cup butter
- 1 1/2 tsp lemon juice
- 6 slices of bacon, partially cooked
- 1/2 cup sliced scallions
- 1/2 cup butter
- 1/2 cup dry white wine
- 1/8 tsp crushed garlic
- 1/4 pound whole mushrooms
- 5 sprigs watercress
- Preheat oven to 425° F.
- Cut tenderloin lengthwise to within 1/2” of bottom to butterfly.
- Place lobster tails in boiling salted water just to cover. Return to boiling; reduce heat and simmer lobster for 5 to 6 minutes.
- Carefully remove lobster from shells. Cut lobsters in half lengthwise. Place lobster, end to end, inside beef tenderloin.
- Combine 1 tablespoon melted butter and lemon juice. Drizzle on lobster.
- Close beef tenderloin around lobster; tie roast together securely with string at intervals of 1”.
- Place stuffed beef tenderloin on rack in shallow roasting pan.
- Roast the stuffed tenderloin for 20 minutes for rare doneness.
- Lay bacon slices atop of the beef tenderloin; roast the tenderloin for 5 minutes more.
- Meanwhile, in saucepan, cook scallions in remaining butter over very low heat until tender, stirring frequently. Add wine and crushed garlic and heat through, stirring frequently.
- To serve Lobster Stuffed Tenderloin, slice roast, spoon on wine sauce. Garnish platter with whole mushrooms and watercress.
