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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: