1 lb fresh mushrooms, sliced
1 cup chopped green onions
1/4 cup butter or margarine, melted
1/4 cup chopped fresh parsley
1 (6-7 lb) beef tenderloin
1/2 tsp. seasoned salt
1/4 tsp. lemon-pepper seasoning
1 (4oz) pkg. crumbled blue cheese
1 (8oz) bottle red wine vinegar and oil dressing
Sauté sliced mushrooms and green onions in butter in a large skillet until tender; drain. Stir in parsley and set mixture aside. Trim excess fat from beef tenderloin. Cut tenderloin lengthwise to 1/4 inch of other edge, leaving one long side connected. Sprinkle with seasoned salt and lemon-pepper seasoning. Spoon mushroom mixture into 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, basting with marinade occasionally. Remove tenderloin from marinade. Press crushed peppercorns onto each side of the tenderloin.
Grill over medium-hot coals, covered or tented about 35 minutes or until meat thermometer registers 140 degrees(rare) or 160 degrees (medium). Transfer to platter, remove string, and slice to serve.
NOTE: Tenderloin may be baked in a 350 degrees oven for about 40 minutes (same meat thermometer readings) if desired.
Thanks to Shawn's Recipe Kitchen for this recipe.