Ingredients

3-4 lbs. whole beef filet of tenderloin
2 lobster tails, cooked & shelled
8-10 fresh asparagus spears, blanched
1/2 C. melted butter
3 Tbsp. fresh lemon juice

Cooking Instructions

Preheat oven to 425 degrees. Butterfly beef filet 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 tails. Combine melted butter and lemon juice. Drizzle over lobster. Close meat around lobster and asparagus. 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. Remove cord. Slice 1 to 1 1/2 inch portions. Top generously with Bearnaise Sauce. Serve and enjoy.

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