Roast Fillet of Beef Stuffed with Lobster
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Roast Fillet of Beef Stuffed with Lobster

About this recipe: This beef fillet roast is stuffed with lobster, then cooked in wine, garlic and butter for an indisputably impressive dish.

MIKE SNOW

Ingredients

Serves: 8 

  • 3 whole lobster tails
  • 1 (2kg) beef fillet (tenderloin) roast
  • 250g (9 oz) butter
  • 1 teaspoon minced garlic
  • 1 dessertspoon lemon juice
  • 1 bottle white wine
  • 4 tablespoons olive oil
  • 1 tablespoon cracked black peppercorns
  • 1 teaspoon salt

Method

Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

  1. Preheat oven to 220 C / Gas mark 7.
  2. Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut roast lengthwise, to within a thumb's width of the bottom. Fill centre of meat with lobster tails.
  3. In a saucepan, melt butter with garlic, then adding the lemon juice and 250ml of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub the outside of the roast with olive oil and place in a roasting tray. Pour remaining wine in bottom of pan. Sprinkle with cracked black peppercorns.
  4. Bake in preheated oven for 45 minutes to 1 hour. Stir salt into remaining butter mixture, and serve drizzled over slices of roast.

Note:

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.

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