BEEF TENDERLOIN TAIL RECIPE RECIPES

Steps:

• Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.

Steps:

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