Thursday, December 31, 2009

Champagne and Lobster Stuffed Beef Tenderloin

It's New Year's Day for this first Foodie Friday over at Designs By Gollum!
Happy New Year!

At the stroke of midnight we'll start off with some champagne and later in the day we will indulge ourselves in a once a year meal that we've enjoyed since almost the beginning of our marriage.  If I remember correctly, it originally came from a BHG magazine spread. There are many variations of this recipe including butter/wine/Bernaise sauces, but I think the best version is just the basics of a fine piece of beef stuffed with lobster tail, a little garlic and butter.  It is superb!!

Lobster Stuffed Tenderloin of Beef

As long as you replicate these basic ingredients you can make as large or as small  amount of this as you like.  It doesn't do well as a leftover and should be consumed in its entirity.

3 lb center cut beef tenderloin
2-4 frozen lobster tails (depending on size and how impressive you want the lobster medal to look upon presentation.  More lobster is better!)
Several cloves of garlic finely minced
4 Tbls melted butter
4 slices partially cooked bacon
4-6 Tbls fresh lemon juice
Kitchen twine
Large heavy roasting pan with rack

Butterfly the tenderloin lengthwise to within 1/2 " of bottom, making sure to remove all fat and sinew(have your butcher do this if you don't have a very sharp knife)

Lay the pre-cooked lobster tails along the length of the tenderloin along one edge, drizzle with lemon juice and melted butter, top with minced garlic, then roll it up like a jelly roll, tie with twine every couple inches, lay bacon strips across top and wrap around the sides.

Drizzle roast with olive oil or melted butter, roast for 35-45 minutes in a 425F oven depending on size of roast.  Remove from oven, tent with tinfoil, allow to rest 10 minutes.

Slice in rounds at tableside. This roast needs to be served hot, so it is best if served on heated plates. Accompany with New Parslied Potatoes and a small green salad of your choice.

Parslied Potatoes - gently boil new red potatoes until tender, run under cold water, peel with sharp paring knife, drizzle with butter, return to heat in a lightly buttered skillet, brown until golden and slightly toasted, sprinkle with finely chopped parsley just before serving.

The roast and the potatoes may be prepared several hours ahead and refrigerated, allowing you to enjoy your guests, pop the roast in, set the potatoes on a simmer plate stove-top, toss your salad and enjoy this truly scrumptuous treat.


  1. Happy New Year, Candy!
    You share our taste in champagne....Chandon Blanc de Noir is our FAVE!
    Hope 2010 is a great year for you!!

  2. Your roast sounds absolutely wonderful! I did a beef tenderloin for Christmas, but without the lobster. I followed Pioneer Woman's recipe. She calls it "heaven on a fork" and it definitely was. The lobster and bacon would make it beyond delicious!

  3. Candy, can you please post a picture of this when you get done cooking it??? Pretty, Please with Sugar on top!!!!!

  4. When Bandwith hears about this, he will want to cook it. I pray that he does. It sounds like the most fabulous meal in the world. I hope you have a wonderful 2010.

  5. Hi Candy!

    Oh, that recipe sounds divine!

    Happy 2010!

  6. This recipie of yours reminds me of a chicken breast filled with fresh salmon. It is a funny surf and turf combination but like the chicken/salmon combination I think you beef sounds delishes.
    Have a very happy New Year and see you in Blogland.

  7. Sounds delicious! Happy New Year!

  8. Okay, what's your address? I think if I get in the car now I can just make that flight out of Tampa to California in time for dinner. I'll bring dessert!

  9. How silvery and sparkly! Dinner sounds de-lish!

    - The Tablescaper

  10. Oh my goodness, that sounds amazing. Surf and turf all rolled up in one tasty recipe!

  11. Oh my oh my oh my ... heaven.
    Surf and turf in one delightful pinwheel. Wow.
    Happy New Year!

  12. That recipe sounds incredible! But the parsley potatoes! OH MY GOSH.. my weakness! Potatoes! I'm going to make that one tomorrow!
    I'm having a little New Years giveaway too... stop by and enter when you have a minute...


  13. Good Morning from California!

    Please, let the party season stop! I'm so full and plan to not eat again until ...... maybe next week! Saarin, I is my favorite too. I even ended up with an extra bottle to save for a pick me up in a few weeks when Spring will be on its way.

    Sorry Melissa. :( Didn't see your message in time for photos and besides I just can't seem to cook and take photos at the same time with any success. And it drives DH crazy. LOL He just doesn't get the "pictures of food" thing. LOL

    Sorry to you too Rhonda didn't see your message until too late, you AND your dessert would have been very welcome to join us!!

    I think it is time for the bread and water diet and I need to give all the homemade chocolates still remaining away to someone or lock them up!


Thank you for your lovely comments.

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