Here is the perfect dish to serve, for that special person in your life on Valentine’s Day. This puts the romance in the romantic dinner, and it can easily be made a day ahead before cooking.
Lobster Stuffed Tenderloin of Beef
4 lb. Whole beef tenderloin
6 slices of bacon, partially cooked
2 lobster tails, frozen (about 4 oz. Each)
1 tbsp. Butter, melted
1 ½ tsp. Lemon juice
½ c. green onions, sliced
½ c. butter
½ c. dry white wine
1/8 tsp. Garlic salt
Preheat oven to 425.
Cut tenderloin lengthwise to within ½’ of the bottom, set aside. Place lobster in boiling water, cover and simmer for about 5 minutes. Remove lobster from the shells. Cut in half and place lobster end to end inside the beef. Combine melted butter and lemon juice, then drizzle onto the lobster. Close meat around the lobster and tie with string. Place in roasting pan on a rack, roast in oven for 30 minutes. Place bacon on top, roast for 5 minute longer. Sauté onion in ½ c. butter in saucepan, add wine and garlic salt. Heat thoroughly. Remove from oven and allow to rest for 5-10 minutes, then slice roast and spoon on the wine sauce. Serve.
**Chef’s Note: The tenderloin can be stuffed and tied ahead of time and then refrigerated until ready to cook.