Ingredients Jump to Instructions ↓

  1. 1 pound fresh mushrooms, sliced

  2. 1 cup chopped green onions

  3. 1/4 cup butter, melted

  4. 1/4 cup chopped fresh parsley

  5. 1 (6 to 7-pound) beef tenderloin

  6. 1 teaspoon seasoned salt or to taste

  7. 1/2 teaspoon lemon-pepper seasoning or to taste

  8. 1 (4-ounce) package crumbled blue cheese

  9. 1 (8-ounce) bottle red wine vinegar and oil dressing Crushed peppercorns

Instructions Jump to Ingredients ↑

  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-inch 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-inch intervals. Place tenderloin in a large, shallow dish. Pour dressing over tenderloin; cover and refrigerate 8 hours or overnight, basing with marinade occasionally.

  3. Remove tenderloin from marinade. Press crushed peppercorns onto each side of tenderloin.

  4. Bake at 350°F (175°C) for 40 minutes or grill over medium-hot coals, covered or tented, 35 minutes or until meat thermometer registers 140°F (60°C) for rare, 160°F (70°C) for medium. Transfer to platter, remove string and slice to serve.


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