Beef Tenderloin Stuffed with Lobster(Assemble the Roast Tenderloin up to a Day Ahead.)

Trim off tips of tenderloin to make 11-inch long cylinders. Sear the tenderloins on all sides in a large skillet, one at a time. Butterfly each tenderloin lengthwise by cutting the lower third of the meat of within 1 inch of the opposite side. Lay the tenderloin open; butterfly remaining thick portion, starting from the last cut in the center. Pat meat firmly to make a 9 x 11-inch rectangle about 1/2 inch thick. Season with salt and pepper. Arrange half the lobster pieces in rows lengthwise across the tenderloin. Roll the tenderloin firmly, keeping the lobster pieces centered inside the roll. Tie the meat roll with string at 2 inch intervals. Repeat with second tenderloin and remaining lobster. Refrigerate until 1 hour before serving time. Bake in 350° oven for 1 hour or until the internal temperature of the meat reaches 135° to 140°.

Remove strings. Slice and serve with Bearnaise Sauce.

Serves 20.