Lobster-Stuffed Tenderloin

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“This not only tastes great, but it looks impressive!”
1hr 21mins

Ingredients Nutrition


  1. Preheat the oven to 425 degrees.
  2. Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom.
  3. This should form a pocket big enough to accommodate the two lobster tails.
  4. Place the lobster in boiling salted water (enough water to completely cover tails).
  5. Return to a boil, reduce the heat and then simmer for 5-6 minutes .
  6. Carefully remove the lobster from shell.
  7. Cut in half, lengthwise.
  8. Place the lobster tails end to end inside the beef pocket.
  9. Combine 1 tbsp.
  10. butter and lemon juice.
  11. Pour over the lobster.
  12. Close the meat around the lobster and tie securely with string at 1 inch intervals.
  13. Place the meat on the oven rack in a shallow roasting pan.
  14. Bake for 45-50 minutes for rare meat.
  15. (Increase the time if you like your meat cooked more.) Lay the bacon slices on top of the roast.
  16. Bake for 5 minutes more.
  17. In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently.
  18. Add the wine and garlic salt and heat through.
  19. To serve: Slice the meat and then spoon the sauce over it.
  20. Garnish with fresh mushrooms, cherry tomatoes and parsley, if desired.

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