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Entrée – Beef
Surf Stuffed Turf |
This recipe was inspired by
Michele Lamas, of Glen Lyon, PA (USA).
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Yield: six portions
Ingredients:
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3 each |
whole lobster tails, 6 or 8 oz. |
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4 lb. |
beef tenderloin |
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1 c. |
salted butter |
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2 tsp. |
lemon juice |
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1 tsp. |
garlic powder |
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2 c. |
white wine |
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1/4 c. |
virgin olive oil |
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1 Tbsp. |
cracked black pepper |
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1 tsp. |
garlic salt |
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Procedure:
Boil the lobster tails for 5 to 6 minutes.
Chill them in cold water so they can be handled. Remove the meat from the shells.
Cut the lobster tail meat lengthwise.
Butterfly the tenderloin lengthwise, about 3/4" thick.
Lay the lobster on the center of the beef.
In a saucepan, melt the butter and add the lemon juice, garlic powder and 1 cup of the wine.
Brush about 1/4 of the butter and wine mixture over the lobster. Reserve this mixture for service.
Roll the beef around the lobster, and tie the beef with butcher’s string or use a tooth pick to fasten the ends of the beef together so that it doesn’t unroll.
Rub the beef with the olive oil and season the beef with the cracked pepper. Pour the remaining 2 cups of wine into the bottom of the pan. Bake the beef at 425° for about 45 minutes to 1 hour.
Stir the garlic salt into the remaining butter mixture and serve it with slices of the roast.
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