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Beef Tenderloin with Mushrooms




List of Ingredients



• 1 lb fresh mushrooms, sliced
  
• 1 cup chopped green onions
  
• 1/4 cup butter, melted
  
• 1/4 cup chopped fresh parsley
  
• 1 (6 to 7 lb) beef tenderloin
  
• 1 tsp seasoned salt or to taste
  
• 1/2 tsp lemon-pepper seasoning or to taste
  
• 1 (4 oz) pkg crumbled blue cheese
  
• 1 (8 oz) bottle red wine vinegar and oil dressing
  
• crushed peppercorns
  






Instructions



1. Saute 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" 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" intervals. Place tenderloin in a large, shallow dish. Pour dressing over tenderloin; cover and refrigerate 8 hours or overnight, basting with marinade occasionally.
   
3. Remove tenderloin from marinade. Press crushed peppercorns onto each side of tenderloin. Bake at 350 degrees for 40 minutes or grill over medium-hot coals, covered or tented, 35 minutes or until meat thermometer registers 140 degrees for rare, 160 degrees for medium. Transfer to platter; remove string and slice to serve.
   






Final Comments


Makes 8 servings.