3-4 lb. whole beef tenderloin
2 (4 oz.) frozen lobster tails
1 tbsp. butter, melted
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

Cut beef tenderloin lengthwise to within 1/2" of bottom to butterfly. Place frozen lobster tails in boiling salted water to cover. Return to boiling; reduce heat and simmer 5 to 6 minutes. Carefully remove lobster form shells. Cut in half lengthwise. Place lobster, end to end, inside beef. Combine the 1 tablespoon melted butter and lemon juice. Drizzle on lobster. Close meat around lobster; tie roast together securely with string at intervals of 1".

Place on rack in shallow roasting pan. Roast in 425 degree oven for 45 to 50 minutes for rare doneness. Lay bacon slices atop; roast 5 minutes more. Meanwhile, in saucepan, cook green onion in the remaining butter over very low heat until tender, stirring frequently. Add wine and garlic salt and heat through, stirring frequently.

To serve, slice roast; spoon on wine sauce. Garnish platter with fluted whole mushrooms and watercress, if desired. Makes 8 servings. Roast may be assembled the day before and refrigerated.