4 pounds beef tenderloin roast

Good olive oil

1 tablespoon kosher salt

1/2 teaspoon ground black pepper

1 cup chopped Italian parsley

2 cloves chopped garlic

1/2 cup bread crumbs

2 teaspoons lemon zest

4 tablespoons melted butter

Pat the roast dry with paper towels. Sprinkle with salt and let rest for about 15 minutes to absorb salt and come up to room temperature. Rub roast with olive oil and pepper. In a 14-inch Dutch oven, brown each side on high heat (20 coals on the bottom) for 3 minutes.

Mince the parsley with garlic, add the bread crumbs and lemon zest, and mix until combined. Press the parsley mixture into top of the roast. Drizzle with the melted butter and place on a trivet in a 14-inch Dutch oven. Cook with 16 coals on top and 12 coals on the bottom for about 45 minutes, or until internal temperature of the roast reaches 145 degrees. Remove the roast and cover with aluminum foil; let rest for 15 minutes.

Lemon Parsley Butter:

One half cup unsalted butter

Juice of one lemon

2 tablespoons chopped Italian parsley

Kosher salt to taste

White pepper to taste

Combine ingredients in a 5-inch Dutch oven and warm until butter is melted.

Lobster:

6 Lobster tails

If tails are frozen, thaw in refrigerator for 12-24 hours. Thawed lobster will be more tender than those cooked frozen. Insert kitchen shears between meat and hard shell on back. Cut the upper shell down the center of the back, leaving tail fan intact; do not remove the under shell. Lift uncooked meat through the slit to rest on top of the shell. Place lobster tails in a 14-inch Dutch oven and brush each with butter. Add a small amount of water in bottom of oven to prevent drying — cook 10 to 12 minutes with 20 coals on top and 14 coals on bottom. Serve immediately with lemon parsley butter. Serves 6. — Scott Clawson and David Clawson, 2007 IDOS World Champions

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