Lobster Stuffed Tenderloin of Beef

Surf and turf taken to its most dramatic form. A whole 4-pound beef tenderloin gets butterflied lengthwise and stuffed with poached lobster tails, drizzled with lemon butter, tied shut, and roasted at high heat until the beef is perfectly pink and the lobster is tender inside. Partially cooked bacon draped across the top during the final minutes adds smoky richness and a crispy finish.

The lobster tails only need 5 minutes in simmering water before going inside the beef. That quick poach sets the flesh just enough to handle and removes it from the shell, but leaves it slightly underdone so it finishes cooking inside the tenderloin without turning rubbery. Split each tail in half and arrange them end to end along the length of the beef so every slice gets a cross-section of both.

Tie the roast tightly with kitchen string at 2-inch intervals to hold its shape. Roast at a high heat for 30 minutes, then lay the bacon strips across the top for the final 5. The wine sauce comes together fast on the stovetop while the roast rests: scallions sautéed in a generous half cup of butter with dry white wine and a touch of garlic salt.

Pro Tips

• Cut to within half an inch of the bottom when butterflying; cutting through ruins the presentation
• Stuff and tie the tenderloin ahead of time and refrigerate until ready to roast
• Let the roast rest 10 minutes before slicing for the juiciest result
• Use an instant-read thermometer: 130F for medium-rare at the thickest point

Variations

• Crab-stuffed: Use lump crab meat instead of lobster for a more budget-friendly version
• Herb-crusted: Coat the outside with a Dijon-herb crust before roasting
• Red wine sauce: Swap white wine for red and add a spoonful of Dijon mustard