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Beef Tenderloin With Mushrooms

Source of Recipe

Unknown


List of Ingredients

1 pound fresh mushrooms, sliced
1 cup chopped green onions
1/4 cup melted butter or margarine
1/4 cup chopped fresh parsley
1 (6- to 7-pound) beef tenderloin
1/2 teaspoon seasoned salt
1/4 teaspoon lemon pepper
4 ounces bleu cheese, crumbled
1 (8-ounce) bottle red wine vinegar and oil salad dressing
1/4 cup crushed peppercorns
10 whole mushrooms
Several sprigs of fresh watercress



Recipe

Sauté the sliced mushrooms and green onions in the butter in a skillet; drain. Stir in the parsley and set aside.

Trim the excess fat from the tenderloin. Cut a pocket in 1 side, leaving 1/4 inch or more uncut at each end. Sprinkle with the seasoned salt and lemon pepper. Spoon the mushroom mixture into the pocket.

Sprinkle the filling with the bleu cheese. Close the pocket and secure at 2-inch intervals with heavy string.

Place the tenderloin in a shallow dish. Add the salad dressing. Marinate in the refrigerator for 8 hours or longer, basting occasionally.

Drain the tenderloin; press the peppercorns into the surface.

Grill, covered, over medium heat for 35 minutes or until done to taste. Remove to a platter, discarding the string. Arrange the whole mushrooms and watercress around the tenderloin. Serves 10.

From “True Grits”...Tall Tales and Recipes from the New South.