Beef Tenderloin -

olive oil onion red bell pepper mushroom walnuts 1 egg

1/4 cup bread crumbs

1/4 cup parsley -- chopped

thyme red wine

1 inch high along one side of beef. Roll beef over and tie the strings. Mix wine with a little of the oil and brush one the filet. Roast at

425F for 10 minutes and then reduce to

350F for 30 to 35 minutes. A instant read thermometer should read

160F. Let meat rest and then slice into serving portions.