Shelly's Recipe

BEEF TENDERLOIN WITH MUSHROOMS AND CHEESE

Category: Roasts/Tenderloin - Beef

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

Saute mushrooms and onions in butter until just tender; drain. Stir in parsley and set aside. Trim excess fat from tenderloin. Cut lengthwise to within 1/4 inch of other edge, leaving one long side connected. Sprinkle with salt and pepper seasonings. Spoon mushroom mixture onto opening of tenderloin and sprinkle with blue cheese. Fold top side over stuffing. Tie tenderloin securely with heavy string at 2 inch intervals. Place in a large, shallow dish.

Pour dressing over tenderloin; cover and refrigerate 8 hours or overnight, basting with marinade occasionally. Remove tenderloin from marinade and press crushed peppercorns onto each side of tenderloin. Bake at 340 for 40 minutes or grill over medium-hot coals, covered or tented, 35 minutes or until meat thermometer registers 140. Transfer to platter and let rest 5 minutes before removing string and slicing to serve. Serves 8