Ingredients
- (3 pound) whole beef tenderloin
- lobster tails
- tablespoon butter, melted
- slices bacon
- cup sliced green onions
- cup butter
- cup dry white wine
- /8 teaspoon garlic salt
- tablespoon lemon juice
Instructions
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Step 1
I start by preheating the oven to 350°F. I cook the bacon in a skillet over medium-high heat just until pliable, then set it aside. Meanwhile, I boil the lobster tails for 5-6 minutes until bright red, then remove the meat once cooled. I cut a deep pocket into the tenderloin, stuff in the lobster, and drizzle with melted butter and lemon juice. After tying the roast with kitchen twine, I place it in a roasting pan and bake for 35 minutes. Then I lay the bacon on top and continue baking until crisp and the internal temperature reads 135°F. Let it rest 10 minutes. For the sauce, I melt the rest of the butter, add green onions, wine, and garlic salt, simmering until the onions are tender. I slice the roast, pour the sauce over, and serve.
Chef's Tip
I swear by tying the roast snugly with butcher’s twine at even intervals—it helps the tenderloin hold its shape and ensures the lobster stays tucked inside. Never skip the 10-minute rest after roasting; it makes all the difference in juiciness.
Storage Tips
Store leftover sliced tenderloin in an airtight container in the fridge for up to 3 days. The sauce should be kept separate and reheated gently. To reheat the meat, warm it in a 300°F oven or in a skillet with a little broth—this prevents it from drying out.
Variation Tips
For a different twist, try swapping the lobster for jumbo shrimp or sea scallops—they’re just as luxurious and cook in a flash. To balance the decadence, serve this roast with a bright arugula salad dressed in lemon vinaigrette, or keep it indulgent with creamy cauliflower mash. For a surf-and-turf variation, drape each slice with a spoonful of hollandaise.