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.
Submitted By (Miki)
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