Gallagher Kitchen

Christmas Lobster Stuffed Tenderloin of Beef

If you're looking for a show-stopping main course that will impress your holiday guests, look no further! This recipe is a masterclass in luxurious flavors and textures, all wrapped up in a perfectly cooked tenderloin of beef. The combination of succulent lobster meat, crispy bacon, and rich white wine sauce is sure to wow even the most discerning palates. Don't be intimidated by the multi-step process - trust us, it's worth the extra effort!

Ingredients

Directions

Stuffing the Tenderloin

  1. Butterfly the beef by slicing lengthwise, careful not to cut all the way through.
  2. Place one of the lobster tails inside the beef and close the meat around it. Repeat with the remaining lobster tail (if using).
  3. Drizzle the melted butter over the lobster and sprinkle with lemon juice.

Creating the Wine Sauce

  1. In a saucepan, cook the sliced green onions in the remaining 1/2 cup of butter until tender, stirring frequently.
  2. Add the white wine to the saucepan and stir through.
  3. Remove from heat and add garlic salt (optional).

Assembling and Serving

  1. Lay the partially cooked bacon slices on top of the stuffed beef.
  2. Place the tenderloin in a roasting pan set over low heat.
  3. Roast for 45 minutes, then increase the oven temperature to broil and brown the bacon for an additional 5 minutes.
  4. To serve, slice the roast against the grain and spoon the white wine sauce over the top.
  5. Garnish with fluted whole mushrooms and watercress.

Variations and Adjustments

Feel free to get creative with this recipe! Some potential variations include:

All Revisions

voice Christmas Lobster Stuffed Tenderloin of Beef 3 to 4 pounds of whole beef tenderloin 2 to 4 ounces of frozen lobster tails 1 tablespoon melted butter 1 and a half teaspoons of lemon juice 6 slices of bacon partially cooked 1/2 cup sliced green onion 1/2 cup butter 1/2 cup dried white wine 1/8 teaspoon garlic salt 1 to 425 degrees butterfly beef by slicing lengthwise to within 1/2 inch of edge place lobster tail in boiling salted water and return to boil reduce heat and simmer 5 to 6 minutes carefully remove lobster from shells and cut half lengthwise place lobster inside beef combine melted lobster and lemon juice drizzle on lobster close meat around lobster and tie securely with string on rack in shallow roasting pan roast 45 minutes for rare meat lay bacon slices on top roast 5 minutes more meanwhile in a saucepan cook green onions in remaining butter over low heat until tender stirring frequently add wine and garlic salt to heat through to serve slice roast spoon on wine sauce garnish platter with fluted whole mushrooms and watercress if designed Serves A.
llm **Christmas Lobster Stuffed Tenderloin of Beef** ======================= If you're looking for a show-stopping main course that will impress your holiday guests, look no further! This recipe is a masterclass in luxurious flavors and textures, all wrapped up in a perfectly cooked tenderloin of beef. The combination of succulent lobster meat, crispy bacon, and rich white wine sauce is sure to wow even the most discerning palates. Don't be intimidated by the multi-step process - trust us, it's worth the extra effort! **Ingredients** --------------- * 1 (3-4 pound) whole beef tenderloin * 2-4 ounces frozen lobster tails ( thawed) * 1 tablespoon melted butter * 1.5 teaspoons lemon juice * 6 slices of bacon (partially cooked) * 1/2 cup sliced green onion * 1/2 cup dry white wine * Salt and pepper to taste **Directions** ------------- ### Stuffing the Tenderloin 1. Butterfly the beef by slicing lengthwise, careful not to cut all the way through. 2. Place one of the lobster tails inside the beef and close the meat around it. Repeat with the remaining lobster tail (if using). 3. Drizzle the melted butter over the lobster and sprinkle with lemon juice. ### Creating the Wine Sauce 1. In a saucepan, cook the sliced green onions in the remaining 1/2 cup of butter until tender, stirring frequently. 2. Add the white wine to the saucepan and stir through. 3. Remove from heat and add garlic salt (optional). ### Assembling and Serving 1. Lay the partially cooked bacon slices on top of the stuffed beef. 2. Place the tenderloin in a roasting pan set over low heat. 3. Roast for 45 minutes, then increase the oven temperature to broil and brown the bacon for an additional 5 minutes. 4. To serve, slice the roast against the grain and spoon the white wine sauce over the top. 5. Garnish with fluted whole mushrooms and watercress. **Variations and Adjustments** Feel free to get creative with this recipe! Some potential variations include: * Using a combination of lobster and crab meat for an added layer of flavor * Adding some diced chives or scallions to the white wine sauce * Experimenting with different types of cheese (such as Brie or Parmesan) to add an extra layer of richness
name Kay's Christmas Lobster-Stuffed Tenderloin of Beef

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