|
|
LOBSTER-STUFFED BEEF TENDERLOIN 1 (3 to 4 lb.) beef tenderloin 2 (4 oz.) lobster tails 1 Tbsp. melted butter or margarine 1 1/2 tsp. lemon juice 6 slices bacon 1/2 c. sliced green onion 1/2 c. butter or margarine 1/2 c. dry white wine 1/8 tsp. garlic salt Cut tenderloin lengthwise to 1/2-inch from bottom. Place lobster tails in boiling salted water. Boil 5 to 6 minutes. Remove from shell. Place end to end in tenderloin. Combine 1 tablespoon butter and the lemon juice; drizzle over. Tie the tenderloin together every 2-inches with string. Place in shallow pan. Bake at 425 degrees for 15 to 50 minutes, depending on the degree of doneness desired. (Use a meat thermometer or check for rare at 140 degrees, medium at 160 degrees or well done at 180 degrees. Lay bacon on top. Roast an additional 5 minutes. Meanwhile, cook onion in butter. Add wine and garlic salt and heat through. Serve sauce in a dish to pour over sliced meat at the table. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |