Recipe - Beef Tenderloin

1 Whole tenderloin, beef
Olive oil
Onion
Red bell pepper
Mushroom
Walnuts
1 Egg
One fourth cup Bread crumbs
One fourth cup Parsley; chopped
Thyme
Red wine

Heat the oil and saute all until dry. Then mix egg and bread crumbs,
parsley, thyme and add to the cooked veggies. Be sure it's good and dry.
Put eight or so strings under the butterflied tenderloin. Place
filling/stuffing about 1 inch high along one side of beef. Roll beef over
and tie the strings. Mix wine with a little of the oil and brush one the
filet. Roast at 425F for 10 minutes and then reduce to 350F for 30 to 35
minutes. A instant read thermometer should read 160F. Let meat rest and
then slice into serving portions.
Posted to EATL Digest 29 Aug 96

Date: Fri, 30 Aug 1996 15:47:25 465800

From: Terry Pogue tpogue@IDS2.IDSONLINE.COM