Ingredients

3 to 4 lb. whole beef tenderloin
2 lobster tails, cooked and shelled
8 to 10 fresh asparagus spears, blanched
1/2 C. melted butter
3 tsp. fresh lemon juice

Cooking Instructions

Preheat oven to 450 degrees. Butterfly beef to within 1 inch of bottom. Slice cooked and shelled lobster tails lengthwise. Place end to end inside beef (may overlap slightly). Arrange asparagus spears lengthwise around lobster. Combine melted butter and lemon and drizzle over lobster. Close meat around lobster and asparagus and tie securely with butcher’s cord at 1 inch intervals. Place on rack in 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. Slice 1 1/2 inch portions. Top with Bearnaise Sauce.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)