Ingredients

3 pounds dry aged tenderloin of beef
1 fresh lobster tail
1 cup shallots
1/2 cup olive oil
1 cup dry white wine or beef stock
2 tablespoons lemon pepper
2 tablespoons salt
1/2 tablespoon marjoram
1 teaspoon white pepper

Butterfly cut the tenderloin lengthwise; set aside. Remove lobster tail from shell and cut lengthwise in fourths; lay lobster in center of tenderloin and roll. Tie at 1-inch intervals with cotton string to hold in place. Set in 9-by-13-inch baking pan. Mix oil, shallots, seasonings and pour over tenderloin; cover and bake at 325 degrees for about 60 minutes to desired doneness. Remove from oven, cut strings and slice 1 1/2-inches thick to serve. Makes 8 servings.
Each serving contains 375 calories; 26 gm fat; 2108 mg sodium; 96 mg cholesterol.

Lobster and Filet Sauce

2 cups (8 oz.) Kasseri cheese
1 1/2 cups whipping cream
4 tablespoons butter
2 teaspoons lemon juice
2 teaspoons parsley, chopped

Directions

Over low heat, clarify butter; add cheese and cream until blended. Stir constantly, being careful not to scorch mixture. Remove from heat; add lemon and parsley. Serve with Lobster Stuffed Beef Tenderloin. Makes 8 servings.

Each serving contains 257 calories; 26 gm fat; 333 mg sodium; 90 mg cholesterol.