Yield: six portions
- 3 each whole lobster tails, 6 or 8 oz.
- 4 lb. beef tenderloin
- 1 c. salted butter
- 2 tsp. lemon juice
- 1 tsp. garlic powder
- 2 c. white wine
- 1/4 c. virgin olive oil
- 1 Tbsp. cracked black pepper
- 1 tsp. garlic salt
- 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.