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My review
Beef Tenderloin Stuffed with Lobster
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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Ingredients
1 h 30 m servings 1050 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 1050 calories; 82.6 g fat; 3.8 g carbohydrates; 54.1 g protein; 290 mg cholesterol; 715 mg sodium. Full nutrition
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Reviews
Read all reviews 2730 Ratings
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Most helpful positive review
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, dou...
Most helpful critical review
1/11/2002
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...
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1/11/2002
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...
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, dou...
12/27/2001
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...
1/21/2003
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...
2/17/2005
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 ...
3/6/2005
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 ...
4/5/2011
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...
7/25/2004
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.