Roast Fillet of Beef Stuffed with Lobster

Preheat oven to 220 C / Gas mark 7.

Bring a large pot of water to a boil. Add lobster tails, and cook for 5 to 6 minutes. Remove from water, rinse and remove shells. Cut tail meat in half lengthwise. Cut roast lengthwise, to within a thumb's width of the bottom. Fill centre of meat with lobster tails.

In a saucepan, melt butter with garlic, then adding the lemon juice and 250ml of the wine. Drizzle about 1/4 of the butter mixture over the lobster. Tie the tenderloin with kitchen string. Rub the outside of the roast with olive oil and place in a roasting tray. Pour remaining wine in bottom of pan. Sprinkle with cracked black peppercorns.

Bake in preheated oven for 45 minutes to 1 hour. Stir salt into remaining butter mixture, and serve drizzled over slices of roast.