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Roast Fillet of Beef Stuffed with Lobster
Recipe by:
MIKE SNOW
This beef fillet roast is stuffed with lobster, then cooked in wine, garlic and butter for an indisputably impressive dish.
Ready in 1 hour 30 mins
Saved by 24 cook(s)
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
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Preparation method
Prep: 30 mins | Cook: 1 hour1.
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.
Provided by:Allrecipes
Last updated:
10 May 2013
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