BOEUF GEORGIAN COURT

Filet of Beef stuffed with lobster and asparagus

3-4 pounds whole beef filet or tenderloin
2 lobster tails, cooked and shelled
8-10 fresh asparagus spears, blanched
1/2 cup melted butter
3 tablespoons fresh lemon juice

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 the lobster tails.  Combine melted butter and lemon juice.  Drizzle over lobster.  Close mean around lobster and asparagus.  Tie securely with butchers cord at 1 inch intervals.  Place on rack in shallow roasting pan.  Roast, uncovered, in preheated oven for 45-50 minutes for medium rare beef.  Allow to stand at room temperature for 10 minutes.  Remove cord.  Slice 1 1/2 inch portions.  Top generously with Béarnaise Sauce.