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1 (3 to 4 lb.) beef tenderloin
2 (4 oz.) lobster tails
1 Tbsp. melted butter or
1 1/2 tsp. lemon juice
6 slices bacon
1/2 c. sliced green onion
1/2 c. butter or margarine
1/2 c. dry white wine
1/8 tsp. garlic salt

Cut tenderloin lengthwise to 1/2-inch from bottom.
Place lobster tails in boiling salted water. Boil 5 to 6
minutes. Remove from shell. Place end to end in tenderloin.
Combine 1 tablespoon butter and the lemon juice; drizzle over.
Tie the tenderloin together every 2-inches with string. Place
in shallow pan. Bake at 425 degrees for 15 to 50 minutes, depending on
the degree of doneness desired. (Use a meat thermometer or
check for rare at 140 degrees, medium at 160 degrees or well done at 180 degrees.
Lay bacon on top. Roast an additional 5 minutes.
Meanwhile, cook onion in butter. Add wine and garlic
salt and heat through. Serve sauce in a dish to pour over
sliced meat at the table.

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