Lobster Stuffed Tenderloin
3 to 4 lb. whole beef tenderloin
2 frozen lobster tails (4 oz. each)
1 Tbsp. butter, melted
6 slices bacon, partially cooked
1/2 cup sliced green onions
1/2 cup butter
1/2 cup dry white wine
1/8 tsp. garlic salt
1 Tbsp. lemon juice
Pre-heat the oven to 425 degrees.
Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2" of the bottom.
This should form a large enough pocket to accomodate the 2 lobster tails.
Place the lobster in boiling salted water.
Return to a boil, reduce the heat, and then simmer for 5 to 6 minutes.
Carefully remove the lobster from the shell.
Cut in half, lengthwise.
Place the lobster tails end to end inside the tenderloin.
Combine the melted butter and lemon juice.
Pour over the lobster.
Close the meat around the lobster and tie securely with string at 1" intervals.
Place the meat on the oven rack in a shallow roasting pan.
Bake for 45-50 minutes for rare meat.
Increase the time to reach the desired temperature.
Lay the bacon slices on top of the roast and bake for 5 minutes more.
In a saucepan, cook the green onion in 1/2 cup butter over very low heat until tender, stirring frequently.
Add in the wine and garlic salt and heat through.