1 whole tenderloin, beef
olive oil onion red bell pepper mushroom walnuts 1 egg
1/4 cup bread crumbs
1/4 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.