Beef Tenderloin with Mushrooms
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.
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
- Saute sliced mushrooms and green onions in butter in large skillet until just tender; drain. Stir in parsley and set aside.
- 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.
- Remove tenderloin from marinade. Press crushed peppercorns onto each side of tenderloin.
- 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.