Conference turris::cooks

2601.0. "LOBSTER STUFFED TENDERLOIN OF BEEF " by BERNE::SURRANO () Fri Aug 31 1990 09:25

FOR THOSE SPECIAL OCCASIONS - EXPENSIVE, BUT WORTH IT.....

                 LOBSTER STUFFED TENDERLOIN OF BEEF

3-4 POUNDS WHOLE BEEF TENDERLOIN
2 (4 oz.) LOBSTER TAILS, FROZEN
1 TABLESPOON BUTTER, MELTED
1-1/2 TSPS. LEMON JUICE
6 SLICES BACON

SAUCE:

1/2 CUP SLICED GREEN ONIONS
1/2 CUP BUTTER
1/2 CUP DRY WHITE WINE
1/8 TSP. GARLIC SALT

(I USUALLY DOUBLE SAUCE INGREDIENTS)

Cut beef tenderloin lengthwise to within 1/2 inch of end to butterfly.  Place
frozen lobster tails in boiling salted water to cover.  Return water to boiling, 
then reduce heat and simmer 5 minutes.  Remove lobster from shells,  cut in half 
lengthwise.  place lobster end-to-end inside beef.  Combine 1 Tblsp. melted
butter with lemon juice and drizzle on lobster.  Reassemble beef tenderloin 
and tie securely with string at 1 inch intervals.  Refrigerate for several hours
until ready to bake.  Before baking, lay bacon strips on top.  Place on rack 
in a shallow pan.  Roast at 425 F for 40 minutes for rare, 50 minutes for medium
or until done to taste.

SAUCE:  While meet is cooking, in a saucepan cook green onions in 1/2 cup butter
        over low heat until tender.  Stir frequently.  Add wine and garlic salt.
        Heat thoroughly.

TO SERVE:  Slice roast and spoon on sauce.

PREPARATION:   35 MINUTES                   SERVES:8
COOKING:       50 MINUTES                  

    I would say as much as you like... since the green part, sliced thin is
    very tasty and enhances the meal, the white part is more delicate.

In reply to "how much onion green to add?" -  I just add to taste, whatever your
taste buds prefer.