Beef Tenderloin with Mushrooms and Cheese - serves 8

1 pound fresh mushrooms, sliced
1 cup chopped green onions
1/4 cup butter, melted
1/4 cup chopped fresh parsley
6 to 7-pound beef tenderloin
1 tsp seasoned salt or to taste
1/2 tsp lemon-pepper seasoning or to taste
4-ounce package crumbled blue cheese
8-ounce bottle red wine vinegar and oil dressing
Crushed peppercorns

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).
Transfer to platter, remove string and slice to serve.