Lobster-Stuffed Tenderloin Of Beef

1. 1

   Place lobster tails and salt in a medium saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 5 minutes. Carefully remove lobster tails from shells. Cut each piece of lobster tail meat in half lengthwise, and set aside.

2. 2

   Cut a horizontal pocket to within 1/2-inch of opposite side of tenderloin, slicing entire length of tenderloin. Carefully stuff lobster, end to end, inside tenderloin. Combine melted butter and lemon juice; drizzle on lobster. Bind meat with cord or skewers to secure opening. Transfer tenderloin to rack in a broiler pan, and set aside.

3. 3

   Cook bacon in a skillet until crisp; drain, reserving drippings. Crumble bacon; set aside.

4. 4

   Brush entire surface of tenderloin with bacon drippings. Insert meat thermometer in tenderloin, making sure it does not touch roasting pan. Bake at 400u00b0 for 25 minutes, or until thermometer registers 130u00b0 (rare). Sprinkle top of meat with crumbled bacon.

5. 5

   Saute green onion and garlic in 1/2 cup butter. Add wine, and heat thoroughly. Serve sauce with sliced tenderloin. Garnish with parsley sprigs, mushrooms, and tomato roses, if desired.

* Per serving · 4 servings · Values may vary.