Lobster Stuffed Tenderloin Of Beef

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Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood		Main dish, Meats, Seafood	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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 425Ã¸F 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"  <cjhartlin@email.msn.com> on Feb 16,
1999

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