3-4 lbs. whole beef tenderloin, butterflied
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 onion
1/2 c. butter
1/2 c. dry white wine
1/8 tsp. garlic salt
Garnish: Whole mushrooms, watercress

Preheat oven to 425 degrees. Bring lobster tails to a boil in salted water and cover. Reduce heat and simmer for 5 to 6 minutes. Cut lobster tails in half lengthwise and remove meat. Place lobster end to end inside beef. Combine 1 tablespoon butter and lemon juice and drizzle over lobster. Tie roast together securely at one inch intervals. Place on a rack in a shallow roasting pan. Roast for 30-40 minutes for medium done beef. Lay bacon strips on top of roast and bake for 5 minutes.

In a saucepan simmer green onion and 1/2 cup butter until tender. Stir in wine and garlic salt and bring to a boil. To serve, slice roast and spoon on wine sauce. Garnish platter with fluted whole mushrooms and watercress.