2 small lobster tails
1.3 kg whole beef tenderloin premium oven roast 2 1/2 lb
lemon pepper
125 ml butter, melted 1/2 cup
10 ml minced garlic 2 tsp
50 ml green onion, chopped 1/4 cup
250 ml mushrooms, sliced 1 cup
125 ml white or red wine (or juice of 1 lemon) 1/2 cup
Cook fresh lobster tails in boiling, salted water for 5 minutes. Drain and rinse with cold water. Meanwhile, cut a lengthwise slit in tenderloin to within 1/2 inch (1 cm) from the bottom and spread it open. Fold small pointed end of roast (if there is one) in on itself to make roast an even shape. Sprinkle with lemon pepper. Remove and discard shells and place lobster tails end to end down centre of beef. Combine butter and garlic and drizzle 2 tbsp (30 ml) over lobster. Wrap beef around lobster and tie with cooking twine at about 1 inch (2.5 cm) intervals. Place lobster stuffed roast on rack in roasting pan and sprinkle with lemon pepper. Roast uncovered in preheated 400 F (200 C) oven for approximately 45 to 50 minutes, until meat 2 small lobster tails 2
1.3 kg whole beef tenderloin premium oven roast 2 1/2 lb
– lemon pepper –
125 ml butter, melted 1/2 cup
10 ml minced garlic 2 tsp
50 ml green onion, chopped 1/4 cup
250 ml musrhooms, sliced 1 cup
125 ml white or red wine (or juice of 1 lemon) 1/2 cup
Cook fresh lobster tails in boiling, salted water for 5 minutes. Drain and rinse with cold water. Meanwhile, cut a lengthwise slit in tenderloin to within 1/2 inch (1 cm) from the bottom and spread it open. Fold small pointed end of roast (if there is one) in on itself to make roast an even shape. Sprinkle with lemon pepper. Remove and discard shells and place lobster tails end to end down centre of beef. Combine butter and garlic and drizzle 2 tbsp (30 ml) over lobster. Wrap beef around lobster and tie with cooking twine at about 1 inch (2.5 cm) intervals. Place lobster stuffed roast on rack in roasting pan and sprinkle with lemon pepper. Roast uncovered in preheated 400 F (200 C) oven for approximately 45 to 50 minutes, until meat thermometer reads 140 F (60 C) for rare to 150 F (65 C) for medium-rare or to desired doneness. Meanwhile, saute green onions and mushrooms in remaining garlic butter until golden. Add wine or lemon juice and heat thoroughly. Let roast stand tented with foil for a few minutes before carving into thick slices and serving with wine butter sauce. Serve with assorted steamed vegetables.
Serves 6 reads 140 F (60 C) for rare to 150 F (65 C) for medium-rare or to desired doneness. Meanwhile, saute green onions and mushrooms in remaining garlic butter until golden. Add wine or lemon juice and heat thoroughly. Let roast stand tented with foil for a few minutes before carving into thick slices and serving with wine butter sauce. Serve with assorted steamed vegetables.
Serves 6