3-4 lb. whole beef tenderloin
2 (4 oz.) frozen or fresh lobster tails
1 tbsp. melted butter
1 1/2 tsp. lemon juice
6 slices bacon

WINE SAUCE:

1/2 c. sliced green onion
1/2 c. butter
1/2 c. dry white wine
1/8 tsp. garlic salt

Cut beef tenderloin lengthwise to within 1/2 inch of bottom to butterfly. Place frozen lobster tails in boiling water to cover. Return to boiling, reduce to simmer for 5-6 minutes. Carefully remove lobster from shells, cut in 1/2 inch lengthwise. Place lobster end to end inside beef.

Combine butter and lemon juice. Drizzle on lobster. Close meat around lobster. Tie roast together with string at intervals of 1 inch. Place on rack in shallow pan, 425 degrees for 40-50 minutes. Lay bacon slices on top of roast. Cook 5 minutes more.

Meanwhile for wine sauce - saute onion slowly in butter until tender, stirring frequently. Add wine and garlic salt, continue cooking to reduce. To serve, slice roast, spoon on wine sauce. Serves 8. For rare roast - bake 35 minutes.