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Lobster Stuffed Beef Tenderloin - HELP

edited 11:00AM in EggHead Forum
Planning Christmas dinner...found a receipe for lobster stuffed tenderloin. Trip to Costco, returned with a 6 lb. beef tenderloin and 1 1/2 lb of lobster tails.
Question is, time and temp for medium/medium rare? direct-indirect? High temp sear then lower temp roast?
The pressure is on...need to make good impression on mom, made the last two Christmas dinner's on the BGE, each a big hit...need to continue the tradition.
Thanks in advance for all the help!
Merry Christmas to all Eggers........WCS


  • West Coast Smokey,
    I've got the solution to your immediate problem: Go to the kitchen and get all the necessary ingredients from the frig, spice rack, and liquor cabinet, and make yourself a stiff and spicy Bloody. Then wait for the good advice and suggestions to flow in from every direction!! I'd suggest to you only, that you never try and cook a big beef tenderloin on a Weber Kettle indirect at 10,500 feet in the Colorado Rockies, unless you've got a conventional stove/oven nearby to finish it off. Good luck and Happy Holidaze, Big Murth

  • YBYB Posts: 3,861
    West Coast Smokey,
    SloMo cooked this at a couple of eggtoberfest...It is outstanding...You might can use his cooking methods for yours.

    [ul][li]SloMo's Stuffed Tenderloin[/ul]
  • J AppledogJ Appledog Posts: 1,046
    West Coast Smokey,
    I used to work for a caterer who used a sharpening steel to make a hole through the middle of the tenderloin so that it could be stuffed. Good luck, it sounds wonderful! JCA

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