Chef Time!

Chef Time!

Friday, March 2, 2012

It’s Your Time To Shine

Have you ever wanted to show off your cooking skills? Maybe, just to kick it up a notch or two? Well here is your chance to do just that and more. Here is a dish that will almost guarantee to have your family and friends’ tongues a wagging, plus they will be thinking that you have been secretly taking cooking lessons. But this will be our little secret.
Lobster Stuffed Tenderloin of Beef
lobster stuffed 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.

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