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Ingredients
- 3-4 lbs. whole beef tenderloin, butterflied
- 2 (4 ounce.) lobster tails
- 1 tbsp. melted butter
- 1 1/2 teaspoon lemon juice
- 6 slices bacon, partially cooked
- 1/2 c. sliced green onion
- 1/2 c. butter
- 1/2 c. dry white wine
- 1/8 teaspoon garlic salt
- Garnish: Whole mushrooms, watercress
Directions
- Preheat oven to 425 degrees. Bring lobster tails to a boil in salted water and cover. Reduce heat and simmer for 5 to 6 min. Cut lobster tails in half lengthwise and remove meat. Place lobster end to end inside beef. Combine 1 Tbsp. butter and lemon juice and drizzle over lobster. Tie roast together securely at one inch intervals. Place on a rack in a shallow roasting pan. Roast for 30-40 min for medium done beef. Lay bacon strips on top of roast and bake for 5 min.
- In a saucepan simmer green onion and 1/2 c. butter till tender. Stir in wine and garlic salt and bring to a boil. To serve, slice roast and spoon on wine sauce. Garnish platter with fluted whole mushrooms and watercress.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 12 servings | |
| Calories 432 | |
| Calories from Fat 264 | 61% |
| Total Fat 29.44g | 37% |
| Saturated Fat 13.19g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 255mg | 11% |
| Potassium 492mg | 14% |
| Total Carbs 0.74g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.2g | 0% |
| Protein 37.25g | 60% |
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