3-4 lb. whole beef fillet or tenderloin
2 lobster tails, cooked & shelled
8-10 fresh asparagus spears, blanched
1/2 c. melted butter
3 tbsp. fresh lemon juice
Bearnaise Sauce

Preheat oven to 425 degrees. Butterfly beef fillet to within 1" of bottom. Slice cooked and shelled lobster tails lengthwise. Place end to end inside beef (may overlap slightly). Arrange asparagus spears lengthwise around lobster tails. Combine melted butter and lemon juice. Drizzle over lobster. Close meat around lobster and asparagus. Tie securely with butcher's cord at 1" intervals. Place on shallow roasting pan. Roast, uncovered in preheated oven for 45 to 50 minutes for medium rare beef. Allow to stand at room temperature for 10 minutes. Remove cord. Slice 1" to 1 1/2" portions. Top generously with Bearnaise sauce. Serve. Serves 8 to 10.