Instead of stuffing beef tenderloin with mushrooms, I use lobster for a more elegant feel. 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A side of potatoes and salad completes the festive meal.—Terry Smigielski, Boothbay Harbor, Maine","recipeIngredient":["3 lobster tails (8 to 10 ounces each)","1\/2 cup heavy whipping cream","2 fresh thyme sprigs","1-1\/4 teaspoons salt, divided","1-1\/8 teaspoons pepper, divided","2\/3 cup dry bread crumbs","1 beef tenderloin roast (4 to 5 pounds)","1 package (17.3 ounces) frozen puff pastry, thawed","1 large egg white","3 tablespoons butter, melted"],"recipeInstructions":[{"@type":"HowToStep","text":"Using kitchen scissors, cut through lobster shells; carefully remove lobster and chop. In a small skillet, combine the lobster, cream, thyme, 1\/4 teaspoon salt and 1\/8 teaspoon pepper. Bring to a boil over medium heat; cook 3-5 minutes or until lobster is firm and opaque. Discard thyme sprigs. Stir in bread crumbs; set aside to cool."},{"@type":"HowToStep","text":"Make a lengthwise slit down the center of tenderloin to within 1\/2 in. of bottom. Open meat so it lies flat. Place lobster mixture down the center. Close tenderloin; tie several times with kitchen string. Sprinkle with remaining salt and pepper."},{"@type":"HowToStep","text":"Place the tenderloin in a greased 15x10x1-in. baking pan; fold ends under tenderloin. Bake, uncovered, at 475° for 20-25 minutes or until browned. Cool to room temperature; refrigerate until chilled."},{"@type":"HowToStep","text":"On a lightly floured surface, unfold one puff pastry sheet; cut lengthwise along one fold line, forming two rectangles. Cut smaller rectangle into a 6x3-in. rectangle; use remaining piece for decorations if desired. Moisten a 6-in. edge of large rectangle with water. Attach smaller rectangle along that edge, pressing lightly to seal. Roll out 2 in. longer than the tenderloin on each side. Transfer to an ungreased baking sheet. Brush with egg white."},{"@type":"HowToStep","text":"Remove and discard kitchen string from tenderloin; place onto the pastry. Roll out remaining puff pastry into a rectangle 8 in. wide and 5 in. longer than the tenderloin; place over the meat. Brush pastry edges with water; fold edges under meat. With a sharp knife, make four slashes across top of pastry. Brush with butter."},{"@type":"HowToStep","text":"Bake, uncovered, at 425° for 40 minutes (meat will be cooked to medium doneness); cover loosely with foil to prevent overbrowning if necessary. Transfer to a serving platter. Let stand for 15 minutes before slicing."},{"@type":"HowToStep","text":""}],"recipeYield":"14 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 496 calories","fatContent":"24g fat (9g saturated fat)","cholesterolContent":"144mg cholesterol","sodiumContent":"600mg sodium","carbohydrateContent":"24g carbohydrate (0 sugars","fiberContent":"3g fiber)","proteinContent":"45g protein. 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