Stuffed Beef Tenderloin

• 1 beef tenderloin
• 1 cup dry white wine
• 14 lb butter
• 12 cup cognac or 12 cup white wine
• 14 teaspoon thyme
• 1 bay leaf
• 1 small onion, sliced
• 1 lb mushroom, sliced
• 1 teaspoon salt
• 18 teaspoon pepper

1. Marinate beef in white wine overnight.
2. Melt butter and add cognac& seasonings.
3. Add onion slices, stir and simmer.
4. Add mushrooms and cook 4 minutes.
5. Liquid should be reduced by 1/2.
6. Remove meat, cut pocket along side and stuff with mushroom mixture, and tie with string.
7. Bake at 350 degrees for approximately 30 minutes for medium rare/rare, according to weight of meat.
8. (I like mine a little more well done that this.
9. but its up to your personal preference).

beef tenderloin, white wine, butter, cognac, thyme, bay leaf, onion, mushroom, salt, pepper

Taken from www.food.com/recipe/stuffed-beef-tenderloin-96977 (may not work)