Feisty Repartee

Beef Tenderloin with Mushrooms

This week's Carnival of the Recipes is being hosted by Dana of Note-It Posts!

Beef Tenderloin with Mushrooms

1 lb. fresh mushrooms, sliced
3 cloves minced garlic
1 bunch chopped green onions
1/4 c. melted butter
1 (6lb) beef tenderloin (see your butcher)
4 oz. bleu cheese, crumbled
1 (8 oz.) bottle red wine vinegar and oil salad dressing
1/4 cup crushed peppercorns
Tony Chacherie's seasoning

Saute sliced mushrooms, garlic, and onions in butter until tender.

In the tenderloin, cut a pocket on one side while leaving a 1/4 inch or more uncut at each end. Season meat lightly with Tony Chacherie's (as well as other seasoning of your choice - lemon pepper or cayenne, etc.).

Spoon mushroom mixture into pocket, then sprinkle in bleu cheese. Close the pocket and secure with heavy string (use toothpicks, if no string available).

Place the tenderloin in a gallon size ziploc bag and add the salad dressing. Marinate at least overnight or twenty-four hours.

When ready to cook, drain the tenderloin and cover with peppercorns.

Grill, covered, over medium heat for 35 minutes.

This tenderloin is so tender it practically melts in the mouth. Yum. Yum.

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