Blue Cheese-Mushroom Stuffed Tenderloin

• 2 tablespoons butter
• 1/2 pound sliced baby portobello mushrooms
• 1 tablespoon Worcestershire sauce
• 3 tablespoons horseradish mustard or spicy brown mustard
• 1 tablespoon coarsely ground pepper
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 beef tenderloin roast (4 pounds)
• 3/4 cup crumbled blue cheese, divided
• 1-1/2 cups french-fried onions
• Additional French-fried onions, optional

1. Preheat oven to 425u0b0. In a small skillet, heat butter over medium-high heat. Add mushrooms and Worcestershire sauce; cook and stir until mushrooms are tender, 6-8 minutes. In a small bowl, mix mustard, pepper, oil and salt.
2. Cut lengthwise through the center of roast to within 1/2 in. of bottom. Open roast and cut lengthwise through the center of each half to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to 3/4-in. thickness.
3. Remove plastic. Spread mushrooms down center of roast to within 1/2 in. of ends; top with 1/2 cup cheese and onions. Starting at a long side, roll up jelly-roll style; tie at 1-1/2-in. intervals with kitchen string. Secure ends with toothpicks.
4. Place on a rack in a shallow roasting pan; spread with mustard mixture. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), 40-50 minutes.
5. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string and toothpicks. Top servings with remaining cheese. If desired, warm additional onions in microwave and sprinkle over tops.

butter, baby portobello mushrooms, worcestershire sauce, horseradish, ground pepper, olive oil, salt, tenderloin, blue cheese, onions, onions

Taken from www.tasteofhome.com/recipes/blue-cheese-mushroom-stuffed-tenderloin/ (may not work)