3 to 4 lbs. whole beef tenderloin
1 tbsp. butter, melted
6 slices bacon
2 (4 oz.) lobster tails, frozen
1 1/2 tsp. lemon juice

SAUCE:

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

Cut beef tenderloin lengthwise to within 1/2 inch of end to butterfly. Place frozen lobster tails in boiling water (salted) to cover. Return water to boiling, then reduce heat and simmer 5 minutes. Remove lobster from shells, cut in half lengthwise. Place lobster end-to-end inside beef. Combine 1 tablespoon melted butter with lemon juice and drizzle on lobster. Reassemble beef tenderloin and tie securely with string at 1 inch intervals. Refrigerate for several hours until ready to bake. Before baking, lay bacon strips on top. Place on rack in shallow pan. Roast at 425 degrees for 40 minutes for rare, 50 minutes for medium or until done to taste.

SAUCE: While meat is cooking, in a saucepan, cook green onion in 1/2 cup butter over low heat until tender. Stir frequently. Add wine and garlic salt. Heat thoroughly.