4 to 6 lbs. whole beef tenderloin
2 lobster tails (4 oz. each)
1 tbsp. butter, melted, plus 1/2 c. butter
1 1/2 tsp. lemon juice
6 slices of bacon, partially cooked
1/2 c. sliced scallions
1/2 c. butter
1/2 c. dry white wine
1/8 tsp. crushed garlic
1/4 lb. whole mushrooms
5 sprigs watercress

Preheat oven to 425 degrees. Cut tenderloin lengthwise to within 1/2 inch of bottom to butterfly. Place lobster tails in boiling salted water just to cover. Return to boiling, reduce heat and simmer 5 to 6 minutes. Carefully remove lobsters from tail shells, cut lobsters in half lengthwise. Place lobster end to end, inside beef, combine 1 tablespoon melted butter and lemon juice. Drizzle on lobster, close meat around lobster, tie roast together securely with string at intervals of 1 inch. Place on rack in shallow roasting pan. Roast for 20 minutes for rare doneness. Lay bacon slices atop, roast for 5 minutes more.

Meanwhile, in saucepan, cook scallions in remaining butter over very low heat until tender stirring frequently. Add wine and crushed garlic and heat through and heat through, stirring frequently.

To serve, slice roast, spoon on wine sauce. Garnish platter with whole mushrooms and watercress. Serves 6 to 8.