Tenderloin Stuffed with Lobster
2 (8-ounce) lobster tails
1 (3 1/2 to 4-pound) beef tenderloin, trimmed
1 tablespoon butter, melted
1 1/2 teaspoons fresh lemon juice
6 slices bacon
1/2 cup sliced green onions
1/2 cup butter
1/2 cup chablis or other dry white wine
1/8 teaspoon garlic powder
Salt and freshly ground pepper to taste
Place lobster tails in boiling water to cover;
return to boil, reduce heat, and simmer 4 to 5 minutes.
Drain well; carefully remove lobster meat from shells.
Cut lobster meat in half lengthwise. Set aside.
Slice the tenderloin lengthwise to, but not all the way through, the center, leaving one long side connected.
Place reserved lobster, end to end, inside tenderloin.
Combine 1 tablespoon melted butter and lemon juice;
drizzle over lobster.
Fold top side of tenderloin over lobster, and tie securely with heavy string at 2-inch intervals.
Place tenderloin, seam side down, on a rack in a roasting pan. Insert meat thermometer into thickest part of tenderloin.
Bake, uncovered, in a preheated 425*F oven for 45 minutes.
Cut strings, and remove from tenderloin.
Meanwhile, partially cook bacon until almost crisp.
Arrange bacon slices in a crisscross pattern over tenderloin; secure at ends with wooden picks.
Bake an additional 5 minutes or until bacon is crisp and thermometer registers 140*F for rare, 150*F for medium-rare, or 160*F for medium. Remove wooden picks.
While tenderloin is baking, saute green onions in 1/2 cup butter in a small saucepan over medium-low heat, stirring frequently, until tender.
Stir in wine, garlic powder, and season to taste with salt and pepper; cook until thoroughly heated.
Serve the tenderloin with the sauce.