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Categories:
olive oil Worcestershire sauce oregano garlic salt salt pepper tenderloin mushrooms green onions water chestnuts butter bread crumbs egg substitute Parmesan cheese oregano rosemary fennel seed pepper
Viewed: 41 - Published at: 8 years agoIngredients
- 1 cup olive oil
- 2 tablespoons Worcestershire sauce
- 1 teaspoon each dried oregano, basil and thyme
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 beef tenderloin roast (3 to 4 pounds)
- 2 cups sliced fresh mushrooms
- 1/2 cup sliced green onions
- 1 can (8 ounces) water chestnuts, drained and chopped
- 1/2 cup butter, cubed
- 2 cups seasoned bread crumbs
- 3/4 cup egg substitute
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon fennel seed
- 1/2 teaspoon pepper
Method
- In a shallow dish, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about three-fourths of the way through the tenderloin. Place in dish; turn to coat. Cover and refrigerate for 4 hours or overnight.
- In a large skillet, saute the mushrooms, onions and water chestnuts in butter until onion is tender. Remove from the heat. Stir in the remaining stuffing ingredients. Drain and discard marinade. Open tenderloin; spoon stuffing on one side. Close and tie with kitchen string. Place in a greased shallow roasting pan.
- Bake, uncovered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before removing string and slicing.
