A marinated beef tenderloin roll stuffed with mushrooms, green onion, parsley and crumbled blue cheese, and crushed peppercorns pressed on the outside, is roasted or grilled.

Beef Tenderloin with Mushrooms

1 pound fresh mushrooms, sliced

1 cup chopped green onions

1/4 cup butter, melted

1/4 cup chopped fresh parsley

1 (6 to 7-pound) beef tenderloin

1 teaspoon seasoned salt or to taste

1/2 teaspoon lemon-pepper seasoning or to taste

1 (4-ounce) package crumbled blue cheese

1 (8-ounce) bottle red wine vinegar and oil dressing

Crushed peppercorns

1. Saute sliced mushrooms and green onions in butter in large skillet until just tender; drain. Stir in parsley and set aside.
2. Trim excess fat from beef tenderloin. cut tenderloin lengthwise to within 1/4-inch of other edge, leaving one long side connected. Sprinkle with seasoned salt and lemon-pepper seasoning. Spoon mushroom mixture onto opening of tenderloin; sprinkle with blue cheese. Fold top side over stuffing. Tie tenderloin securely with heavy string at 2-inch intervals. Place tenderloin in a large, shallow dish. Pour dressing over tenderloin; cover and refrigerate 8 hours or overnight, basing with marinade occasionally.
3. Remove tenderloin from marinade. Press crushed peppercorns onto each side of tenderloin.
4. Bake at 350°F (175°C) for 40 minutes or grill over medium-hot coals, covered or tented, 35 minutes or until meat thermometer registers 140°F (60°C) for rare, 160°F (70°C) for medium. Transfer to platter, remove string and slice to serve.

Makes 8 servings.