Filet Mignon Stuffed with Lobster

Filet Mignon Stuffed with Lobster

Makes 8-10 servings


  • 3-4 lb. whole beef tenderloin or tenderloin
  • 2 lobster tails, cooked & Shelled
  • 8-10 fresh asparagus spears, blanched
  • ½ cup melted butter
  • 3 tbsp fresh lemon juice
  • Bearnaise Sauce (Mix available in our store)


  1. Preheat over to 425 degrees F. Butterfly beef fillet to within 1 inch of bottom. Slice cooked and shelled lobster tails lengthwise. Place end to end inside beef (may overlap slightly). Arrange asparagus spears lengthwise around lobster tails.
  2. Combine melted butter and lemon juice. Drizzle over lobster. Close meat around lobster and asparagus. Tie securely with butcher’s cord at 1 inch intervals. Place on shallow roasting pan.
  3. Roast, uncovered in preheated oven for 45 to 50 minutes for medium rare beef. Allow to stand at room temperature for 10 minutes. Remove cord. Slice 1 inch to 1 ½ inch portions. Top generously with Bearnaise sauce. Serve.