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Beef Tenderloin Stuffed with Lobster

Beef Tenderloin Stuffed with Lobster

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MIKE SNOW

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

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

KRISTI
53
12/26/2003

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 completely lost in this dish, and the tenderloin is overcooked. Considering the cost of preparing this dish, you'll be MUCH better off cooking them separately to each guest's specifications!

VORCHA
52
5/1/2006

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, doucing with lots of butter to keep the lobster moist and keep a close eye on it to make sure it is not over done. I used garlic powder instead of garlic salt. I also made a pan sauce of the drippings and the garlic butter to pour over the tenderloins. Garnished with lemon slices and served with roasted red potatoes and a spinach salad.

CSANDST1
28
4/4/2003

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 lot.