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Marinated Stuffed Fillet of Beef

Yield Makese 10 to 12 servings

Ingredients

  • 1 pound fresh mushrooms, sliced
  • 1 bunch green onions, chopped
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon vegetable oil
  • 1/2 cup soy sauce
  • 1/3 cup dry white wine
  • 2 garlic cloves, minced
  • 2 tablespoons light brown sugar
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 (4-pound) beef tenderloin, trimmed
  • 1 cup water

How to Make It

  1. Sauté first 3 ingredients in 1 teaspoon hot vegetable oil in a large skillet over medium-high heat 10 minutes or until all liquid is evaporated; cool.

  2. Stir together soy sauce and next 5 ingredients.

  3. Make a 1-inch-deep cut lengthwise down top of tenderloin; spoon mushroom mixture into cut. Tie tenderloin with cotton string at 1-inch intervals; place in a large shallow dish. Pour soy sauce mixture over top; cover and chill 2 to 8 hours, turning occasionally.

  4. Remove tenderloin from marinade, reserving marinade; place tenderloin on a lightly greased rack in a roasting pan. Add 1 cup water to roasting pan.

  5. Bring reserved marinade to a boilin a small saucepan over medium-high heat. Boil 1 minute.

  6. Bake tenderloin at 425° for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 145° (medium-rare) to 160° (medium), basting occasionally with reserved marinade and covering with aluminum foil the last 30 minutes. Let stand 10 minutes before slicing.