Beef Tenderloin Stuffed with Lobster - 2.1g carbs
Beef Tenderloin Stuffed with Lobster
3 whole lobster tails
4 pounds beef tenderloin filet
1 cup butter
2 teaspoons lemon juice
1 teaspoon garlic powder
3 cups white wine
1/4 cup olive oil
1 tablespoon cracked black pepper
1 teaspoon garlic salt
Preheat oven to 425 degrees.
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 tenderloin lengthwise, to within 3/4 inch of the bottom. Fill
center of meat with lobster tails.
In a saucepan, melt butter with lemon juice, garlic powder and 1 cup of the
wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the
tenderloin with kitchen string. Rub tenderloin with olive oil and place in a
roasting pan. Pour remaining wine in bottom of pan. Sprinkle with cracked
pepper.
Bake in preheated oven for 45 minutes to 1 hour. Stir garlic salt into remaining
butter mixture, and serve with slices of roast.
Makes 4 servings.
Carbs 2.1 g, Fiber 0.3 g.