Beef Tenderloin Stuffed with Lobster
If you want to add more gluten free and primal recipes to your recipe box, Beef Tenderloin Stuffed with Lobster might be a recipe you should try. This recipe serves 8 and costs $10.11 per serving. One portion of this dish contains around 46g of protein, 79g of fat, and a total of 980 calories. 55 people found this recipe to be yummy and satisfying. A couple people really liked this main course. This recipe from Allrecipes requires lobster tails, butter, garlic powder, and garlic salt. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Overall, this recipe earns a solid spoonacular score of 68%. Try Lobster-Stuffed Tenderloin, Lobster Risotto with Herb-rubbed Beef Tenderloin, and Lobster-Stuffed Beef Wellington for similar recipes.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
4 pounds beef tenderloin filet
1 cup butter
1 teaspoon garlic powder
1 teaspoon garlic salt
2 teaspoons lemon juice
3 whole lobster tails
1/4 cup olive oil
1 tablespoon cracked black pepper
3 cups white wine
Equipment:
oven
pot
sauce pan
kitchen twine
roasting pan
frying pan
Cooking instruction summary:
Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails. In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper. Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast. Kitchen-Friendly View
Step by step:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Bring a large pot of water to a boil.
3. Add lobster tails, and cook for 5 to 6 minutes.
4. Remove from water, rinse and remove shells.
5. Cut tail meat in half lengthwise.
6. Cut tenderloin lengthwise, to within 3/4 inch of the bottom. Fill center of meat with lobster tails.
7. In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the wine.
8. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub tenderloin with olive oil and place in a roasting pan.
9. Pour remaining wine in bottom of pan. Sprinkle with cracked pepper.
10. Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.
Nutrition Information:
covered percent of daily need
