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Grilled Beef Tenderloin Recipe

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This recipe for Grilled Beef Tenderloin, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susanne Austin
Added: Thursday, January 15, 2009


1 pound fresh mushrooms, sliced
1 cup chopped green onions
1/4 cup butter or margarine, melted
1/4 cup chopped fresh parsley
1 (6-7 pound) beef tenderloin
1/2 teaspoon seasoned salt
1/4 teaspoon lemon-pepper seasoning
1 package (4 ounce) crumbled blue cheese
1 bottle (8 ounce) red wine vinegar and oil dressing
Crushed peppercorns

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 and cut lengthwise to 1/4" 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 and tie securely with heavy string at 2" 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° to 160°
Transfer to platter, remove string, and slice to serve
Tenderloin may be baked at 350° for about 40 minutes (same meat thermometer readings) if desired

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Personal Notes:
Personal Notes:
I let this sit overnight and continue basting off and on. You can use any type of cheese you want if blue cheese is not a favorite. We used gorganzola and grilled this on low for a couple of hours....it just melts in your mouth.




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