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Joe & Brenda Bugel's Surf & Turf recipe


Mark The Homer

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This recipe is from the Cooking With The Skins book, released in 1987. This sounds so amazing, I had to share it. It sounds so great, I'm thinking of trying it tonight, if I can get the cash up. $$$

LOBSTER STUFFED TENDERLOIN

Joe & Brenda Bugel, Coach

Elegant and oh! so good!

3-4 lbs whole beef tenderloin

2 4-oz frozen lobster tails

1 TBS melted butter

1.5 Tsp lemon juice

6 slices bacon, partially cooked

half cup sliced green onion

half cup butter

half cup dry white wine

1/8 Tsp garlic salt

Pre-heat oven to 450. Place lobster tails in boiled salted water. Cover and simmer 5 minutes. Drain and remove lobster meat from shells. Cut lobster meat in half lengthwise. Remove beef from refrigerator. Slit beef from top lengthwise and then cut to within half inch of bottom, leaving the ends intact. Place lobster meat end-to-end inside pocket of beef. Combine melted butter and lemon juice. Drizzle on lobster. Close roast, and tie together with string. Place on rack of roasting pan.

Roast 30 minutes at 450. Place bacon on top, roast 5 minutes longer. In saucepan, saute onion and butter. Add wine and garlic salt. Heat. Slice roast. Spoon on wine sauce.

If you prefer your tenderloin cooked more than rare, remove beef from refrigerator for 20 minutes before starting recipe.

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