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Beef Tenderloin with Mushrooms

No recipe image available.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.

Recipe Ingredients:

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

Cooking Directions:

  1. Sauté 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 in a preheated oven 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.