Beef Tenderloin with Mushrooms

We’ve officially started a dinner club in my neighborhood. I know 3 of the 4 couples and all of us love to cook! We’re having our first dinner in a few weeks and I offered up this fantastic recipe from my friend Amanda. It’s the perfect dinner party recipe if you want to buy a beef tenderloin. Otherwise, we tend to eat it at holidays (Christmas mostly).

Beef Tenderloin with Mushrooms

1 lb 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 lb) beef tenderloin
1/2 tsp. seasoned salt
1/4 tsp. lemon pepper
4 oz. blue cheese crumbles
1 8 oz. bottle red wine vinegar and oil salad dressing (I use Newman’s)
1/4 cup crushed peppercorns
10 whole mushrooms
Several sprigs of fresh watercress

Saute mushrooms and green onions in butter in skillet. Drain. Stir in parsley and set aside.

Trim excess fat from tenderloin (or ask butcher to do this). Cut a pocket in 1 side, leaving 1/4 inch or more uncut at each end. Sprinkle with seasoned salt and lemon pepper. Spoon mushroom mixture into pocket. Sprinkle filling with blue cheese. Close the pocket and secure at 2 in. intervals with heavy string. Place the tenderloin in shallow dish. Add the salad dressing. Marinate in refrigerator for 8 hours or longer basting occasionally.

Drain the tenderloin: press peppercorns into surface. Grill, covered, over medium heat for 35 mins (it has usually taken longer depending on outside temperature) or until done to taste. Remove to platter, discarding the string. Arrange whole mushrooms and watercress around tenderloin and serve.