Lobster-Stuffed Tenderloin

5-6 servings

Ingredients:

3 to 4 lbs tenderloin beef 
2 frozen lobster tails (4 oz each) 
1 tablespoon butter, melted 
6 slices bacon, partially cooked 
1/2 cup sliced green onions 
1/2 cup butter 
1/2 cup dry white wine (or white vermouth) 
1/8 teaspoon garlic salt 
1 tablespoon lemon juice 

Directions:

Preheat the oven to 425 degrees. 

Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom.

This should form a pocket big enough to accommodate the two lobster tails.

Place the lobster in boiling salted water (enough water to completely cover tails).

Return to a boil, reduce the heat and then simmer for 5-6 minutes.

Carefully remove the lobster from shell. 

Cut in half, lengthwise. 

Place the lobster tails end to end inside the beef pocket. 

Combine 1 tbsp. butter and lemon juice. 

Pour over the lobster. 

Close the meat around the lobster and tie securely with string at 1 inch intervals.

Place the meat on the oven rack in a shallow roasting pan. 

Bake for 45-50 minutes for rare meat. (Increase the time if you like your meat cooked more.)

Lay the bacon slices on top of the roast.  Bake for 5 minutes more. 

In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently.  Add the wine and garlic salt and heat through. 

To serve: Slice the meat and then spoon the sauce over it. 

Garnish with fresh mushrooms, cherry tomatoes and parsley, if desired.