This beef fillet roast is stuffed with lobster, then cooked in wine, garlic and butter for an indisputably impressive dish.
Beef fillet, or tenderloin, roast is cylindrical in shape and is the most tender cut of beef. Look for a roast that’s firm to the touch and has a clear, red colour.
Warning!... if you love lobster, this recipe is NOT for you. I was SO disappointed in this recipe, and consider it one of the worst recipes I've ever tried. The taste of the lobster is completely lost in this dish, and the tenderloin is overcooked. Considering the cost of preparing this dish, you'll be MUCH better off cooking them separately to each guest's specifications! - 11 Jan 2002 (Review from Allrecipes US | Canada)
I was able to make this recipe work for a dinner party by making the following changes: cook the tenderloin in 425 degree oven for 25 minutes, then stuff the lobster in the last 5-7 minutes, doucing with lots of butter to keep the lobster moist and keep a close eye on it to make sure it is not over done. I used garlic powder instead of garlic salt. I also made a pan sauce of the drippings and the garlic butter to pour over the tenderloins. Garnished with lemon slices and served with roasted red potatoes and a spinach salad. - 01 May 2006 (Review from Allrecipes US | Canada)
This was very tasty with adaptations made to suit the ingredients I had on hand. I used filet mignon and fake crabmeat and low fat marg. Baked at same temp for about 25 min. We enjoyed this a lot. - 27 Dec 2001 (Review from Allrecipes US | Canada)