Beef Tenderloin Roast


 This recipe serves


  • 1 lb mushrooms-sliced Mushrooms, raw
  • 1 cup green onions Onions, green, spring or scallions (includes tops and bulb), raw
  • ¼ cup butter Butter, without salt
  • ¼ cup parsley--fresh Parsley, raw
  • 6-7 lb roast beef tenderloin
  • ½ tsp seasoned salt Salt, table
  • ¼ tsp lemon pepper Spices, lemon-pepper seasoning
  • 8 oz blue cheese, crumbled feta cheese
  • 8 oz red wine vinegar dressing
  • peppercorns ----- crushed Spices, pepper, black


Step 1

Saute sliced mushrooms & green onions in butter until tender. Drain, stir in parsely & set aside. Trim excess fat for meat. Cut tenderloin lengthwise to within 1/4" of opposite so that one edge remains intacked. Sprinkle with the salt and the pepper. Fill cavity with mushroom mix and sprinkle blue cheese ( 6 oz). Fold over & tie securely. Pour dressing over meat. Cover & refrigerate for 8 hours basting and turning. remove meat from marinade. Press crushed peppercorns intoeach side. Grill over medium hot coals, covered 45 mins or until it reaches 160F on meat thermometer OR bake at 350F for 40 mins. (35 mins for rare or 50 mins for medium well done)


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