BEEF TENDERLOIN WITH MUSHROOMS

1 pound fresh mushrooms, sliced
1 cup chopped green onions
1/4 cup melted butter or margarine
1/4 cup chopped fresh parsley
1 (6 to 7 pound) beef tenderloin
1/2 teaspoon seasoned salt
1/4 teaspoon lemon pepper
4 ounces bleu cheese, crumbled
1 (8 ounce) bottle red wine vinegar and oil salad dressing
1/4 cup crushed peppercorns
10 whole mushrooms
Several sprigs of fresh watercress

Saute the sliced mushrooms and green onions in the butter in a skillet; drain. Stir in the parsley and set aside.

Trim the excess fat from the tenderloin. Cut a pocket in 1 side, leaving 1/4 inch or more uncut at each end. Sprinkle with the seasoned salt and lemon pepper. Spoon the mushroom mixture into the pocket. Sprinkle the filling with the bleu cheese. Close the pocket and secure at 2-inch intervals with heavy string.

Place the tenderloin in a shallow dish. Add the salad dressing. Marinate in the refrigerator for 8 hours or longer, basting occasionally.

WHEN READY TO COOK:
Drain the tenderloin; press the peppercorns into the surface.

Grill, covered, over medium heat for 35 minutes or until done to taste. Remove to a platter, discarding the string. Arrange the whole mushrooms and watercress around the tenderloin.

Makes 10 servings
Source: True Grits: Tall Tales and Recipes from the New South, The Junior League of Atlanta, Inc.

Category:  Main Dishes, Beef and Other Meats
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