Beef Tenderloin with Mushrooms

 

 

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

TO PREPARE:

·        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