Stuffed Beef Tenderloin

• 1 cup olive oil
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon garlic salt
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 -4 lbs beef tenderloin, trimmed
• For Stuffing
• 2 cups fresh mushrooms, diced
• 1/2 cup green onion, sliced
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1/2 cup butter
• 2 cups seasoned bread crumbs (I use gluten-free)
• 3/4 cup egg substitute (or 3 eggs)
• 1/4 cup parmesan cheese, grated
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1 teaspoon fennel seed
• 1/2 teaspoon pepper

1. In a large resealable bag, combine the oil, Worcestershire sauce and seasonings.
2. Make a lengthwise slit about 3/4 of the way through the tenderloin.
3. Place in bag; seal and turn to coat.
4. Refrigerate for 4 hours or overnight.
5. In a skillet, saute mushrooms, onion, and water chestnuts in butter until onion is tender.
6. Remove from heat.
7. Add the remaining stuffing ingredients; mix well.
8. Drain and discard marinade.
9. Open tenderloin; spoon stuffing on one side.
10. Close and tie with a kitchen string.
11. Place in a greased shallow roasting pan.
12. Bake, uncovered, at 350u0b0F for about 60 to 90 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140u0b0F; medium, 160u0b0F; well-done, 170u0b0F).
13. Let stand for 10 to 15 minutes before removing string and slicing.

olive oil, worcestershire sauce, oregano, basil, thyme, garlic salt, salt, pepper, beef tenderloin, fresh mushrooms, green onion, water chestnuts, butter, bread crumbs, egg substitute, parmesan cheese, oregano, rosemary, fennel seed, pepper

Taken from www.food.com/recipe/stuffed-beef-tenderloin-45387 (may not work)