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    Beef Tenderloin with Mushrooms


    Source of Recipe


    MOM
    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

    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.


 

 

 


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