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Ingredients
- 3-4 pound whole beef tenderloin
- 2 (4 ounce.) frzn or possibly fresh lobster tails
- 1 tbsp. melted butter
- 1 1/2 teaspoon lemon juice
- 6 slices bacon
Method
- Cut beef tenderloin lengthwise to within 1/2 inch of bottom to butterfly.
- Place frzn lobster tails in boiling water to cover.
- Return to boiling, reduce to simmer for 5-6 min.
- Carefully remove lobster from shells, cut in 1/2 inch lengthwise.
- Place lobster end to end inside beef.
- Combine butter and lemon juice.
- Drizzle on lobster.
- Close meat around lobster.
- Tie roast together with string at intervals of 1 inch.
- Place on rack in shallow pan, 425 degrees for 40-50 min.
- Lay bacon slices on top of roast.
- Cook 5 min more.
- Meanwhile for wine sauce - saute/fry onion slowly in butter till tender, stirring frequently.
- Add in wine and garlic salt, continue cooking to reduce.
- To serve, slice roast, spoon on wine sauce.
- Serves 8.
- For rare roast - bake 35 min.
