Stuffing Stuffed Beef Tenderloin

• 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

1. 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.
2. 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.
3. Bake, uncovered, at 350u0b0 for about 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10-15 minutes before removing string and slicing.

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

Taken from www.tasteofhome.com/recipes/stuffing-stuffed-beef-tenderloin/ (may not work)