Champagne and Lobster Stuffed Beef Tenderloin

It's New Year's Day for this first Foodie Friday over at Designs By Gollum!

Happy New Year!

At the stroke of midnight we'll start off with some champagne and later in the day we will indulge ourselves in a once a year meal that we've enjoyed since almost the beginning of our marriage.  If I remember correctly, it originally came from a BHG magazine spread. There are many variations of this recipe including butter/wine/Bernaise sauces, but I think the best version is just the basics of a fine piece of beef stuffed with lobster tail, a little garlic and butter.  It is superb!!

Lobster Stuffed Tenderloin of Beef

As long as you replicate these basic ingredients you can make as large or as small  amount of this as you like.  It doesn't do well as a leftover and should be consumed in its entirity.

3 lb center cut beef tenderloin
2-4 frozen lobster tails (depending on size and how impressive you want the lobster medal to look upon presentation.  More lobster is better!)
Several cloves of garlic finely minced
4 Tbls melted butter
4 slices partially cooked bacon
4-6 Tbls fresh lemon juice
Kitchen twine
Large heavy roasting pan with rack

Butterfly the tenderloin lengthwise to within 1/2 " of bottom, making sure to remove all fat and sinew(have your butcher do this if you don't have a very sharp knife)

Lay the pre-cooked lobster tails along the length of the tenderloin along one edge, drizzle with lemon juice and melted butter, top with minced garlic, then roll it up like a jelly roll, tie with twine every couple inches, lay bacon strips across top and wrap around the sides.

Drizzle roast with olive oil or melted butter, roast for 35-45 minutes in a 425F oven depending on size of roast.  Remove from oven, tent with tinfoil, allow to rest 10 minutes.

Slice in rounds at tableside. This roast needs to be served hot, so it is best if served on heated plates. Accompany with New Parslied Potatoes and a small green salad of your choice.

Parslied Potatoes - gently boil new red potatoes until tender, run under cold water, peel with sharp paring knife, drizzle with butter, return to heat in a lightly buttered skillet, brown until golden and slightly toasted, sprinkle with finely chopped parsley just before serving.

The roast and the potatoes may be prepared several hours ahead and refrigerated, allowing you to enjoy your guests, pop the roast in, set the potatoes on a simmer plate stove-top, toss your salad and enjoy this truly scrumptuous treat.