Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Whole beef tenderloin
6 slices Bacon -- partially cook
2 Lobster tails; frozen -- 4oz each
1 tablespoon Butter -- melted
1-1/2 teaspoons Lemon juice
1/2 cup Green onions -- sliced
1/2 cup Butter
1/2 cup Dry white wine
1/8 teaspoon Garlic salt
Cut tenderloin lengthwise to within 1/2" of the bottom. Place frozen
lobster tails in boiling water to cover; simmer for 5 minutes. Remove
lobster from shells. Cut in half. Place lobster end to end inside the
beef. Combine melted butter and lemon juice.
Drizzle on lobster. Close meat around the lobster and tie roast
together with string. Place in a roasting pan on a rack. Roast at
425 for 30 minutes. Place bacon on top, roast 5 minutes longer.
Saute onion in 1/2 cup butter in saucepan, add wine and garlic
salt.
Heat through. Slice roast. Spoon on the wine sauce.
Serve.
NOTE: The tenderloin can be stuffed and tied ahead of time and then
refrigerated until ready to cook.
