3-4 lb. whole beef tenderloin
2 (4 oz.) lobster tails
1 tbsp. melted butter
1 1/2 tsp. lemon juice
6 slices bacon, partially cooked
1/2 c. sliced green onions
1/2 c. butter
1/2 c. dry white wine
1/8 tsp. garlic salt

Cut tenderloin lengthwise to within 1/2" of bottom. Place lobster tails in boiling salted water to cover; simmer 5 minutes. Remove lobster from shells and cut in half. Place pieces end to end in beef cut. Combine melted butter and lemon juice; drizzle on lobster. Close beef edges together and tie with string. Place on rack in roasting pan. Bake at 425 degrees for 30 minutes. Place bacon on top of beef and roast 5 to 10 minutes. Saute onion in butter in saucepan. Add wine and garlic; heat thoroughly. Spoon wine sauce over roast. Roast may be stuffed in advance; chill until ready to roast.