Shelly's Recipe

GRILLED BEEF TENDERLOIN

Category: Beef I - Roasts, Tenderloins, Misc

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

Saute vegetables in butter until tender; drain. Stir in parsley; set aside.

Trim excess fat from tenderloin. Cut lengthwise to 1/4 inch of outer edge, leaving 1 long side connected. Spreakle with seasonings. Spoon mushroom mixture into opening; sprinkle with 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 tenderloing, cover; refrigerate 8 hours, basting with marinade occasionally.

Remove tenderloing from marinade and press peppercorns onto each side of tenderloin.

Prepare the grill for medium-high coals. Arrange a grill rack at least 4 inches away from the coals. Cover or tent meat and cook the meat to desired doneness,a bout 35 minutes or until a meat thermometer reads 160 degrees for medium. Let it rest on a heated platter for a few minutes before removing the string and carving. Serves 6-8

NOTE: Can be baked at 350 for about 40 minutes or to same above thermometer reading.