Lobster Stuffed Beef Tenderloin

• 2 lobster tails (4-6 oz)
• 2 -3 lbs beef tenderloin
• 1 -2 teaspoon lemon pepper
• 1/2 cup melted butter
• 2 teaspoons minced garlic
• 1/2 cup minced shallot
• 2 cups sliced mushrooms, you can quarter them if you wish
• 3/4 cup dry red wine or 3/4 cup Chardonnay wine

1. Preheat oven to 400 degrees.
2. In a small saucepan combine the buter and minced garlic-keep warm over low heat.
3. Cook the lobster tails in boiling salted water until done-about 5 minutes.
4. Drain and submerge in cold water to stop cooking process.
5. Cut a lengthwise slit in the tenderloin within 1/2 inch from bottom.
6. Open.
7. Sprinkle with the lemon pepper.
8. Remove lobster shells and discard.
9. Place tails"tail to end" down the center of your tenderloin.
10. Whisk butter-garlic mixture and drizzle 2 T.
11. down lobster tails.
12. Wrap beef around the tails and tie with cooking twine at 1 and 1/2 inch intervals.
13. Place roast on a rack in roasting pan and sprinkle with lemon pepper.
14. Roast uncovered for 45 minutes to 1 hour.
15. Meat thermometer will read 140 degrees for rare or 150 degrees for medium rare.
16. Saute the shallots and mushrooms in the butter garlic mixture until golden.
17. Add the wine and heat throughly, reducing just a bit.
18. Remove roast and loosely cover with foil.
19. Let stand for 5 minutes before carving.
20. Cut into thick slices and offer the wine-butter sauce at table.

lobster, beef tenderloin, lemon pepper, butter, garlic, shallot, mushrooms, dry red wine

Taken from www.food.com/recipe/lobster-stuffed-beef-tenderloin-75579 (may not work)