From, "True Grits...Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 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.

*  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.


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