Beef Tenderloin Stuffed with Lobster

Beef Tenderloin Stuffed with Lobster

24
MIKE SNOW 0

"A recipe that will impress everyone. It should, because of the cost alone, but it's flavor makes it worth every penny."

Ingredients

1 h 30 m servings 1050 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 1050 kcal
  • 52%
  • Fat:
  • 82.6 g
  • 127%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 54.1 g
  • 108%
  • Cholesterol:
  • 290 mg
  • 97%
  • Sodium:
  • 715 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining butter mixture, and serve with slices of roast.

Reviews

24
  1. 27 Ratings

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Most helpful

I was able to make this recipe work for a dinner party by making the following changes: cook the tenderloin in 425 degree oven for 25 minutes, then stuff the lobster in the last 5-7 minutes, dou...

Most helpful critical

Warning!... if you love lobster, this recipe is NOT for you. I was SO disappointed in this recipe, and consider it one of the worst recipes I've ever tried. The taste of the lobster is comple...

Warning!... if you love lobster, this recipe is NOT for you. I was SO disappointed in this recipe, and consider it one of the worst recipes I've ever tried. The taste of the lobster is comple...

I was able to make this recipe work for a dinner party by making the following changes: cook the tenderloin in 425 degree oven for 25 minutes, then stuff the lobster in the last 5-7 minutes, dou...

This was very tasty with adaptations made to suit the ingredients I had on hand. I used filet mignon and fake crabmeat and low fat marg. Baked at same temp for about 25 min. We enjoyed this a...

This is one of those recipes that everyone either loves or hates. I agree that the taste of the lobster is lost in the cooking here. I wasted a very expensive large tail for this recipe. Yet, it...

This was great. Used the render juices and made a sauce. Was outstanding. Had it for Valentines. Cut temp down to 350 for about 50 min. was tender, moist and delicious. Also added shrimp ...

Such a terrible waste of money (approximately $100.00), time and effort. Such a disappointment for my dinner party. I agree with the other reviewer that the lobster is totally lost. Won't do ...

Recipe was great, maybe people should try to make the recipe the way it was written. I am a butcher, and there is no way a London Broil could possibly be used as a substitute for Tenderloin.

I've made this dish several times and every time I taste it, I'm in heaven. If you get a large tail (8 or 9 ounces) you should only need two for a 4 pound tenderloin. I cook mine at 400° for abo...

I tried this recipe and made a few changes. I chopped the lobster and mixed it with soft garlic butter and then stuffed the tenderloin. For the sauce I added cream and mushrooms. There wasn't...