Title: Beef tenderloin
 Categories: Beef, Main dish
      Yield: 1 Servings
 
      1    Whole tenderloin, beef
           Olive oil
           Onion
           Red bell pepper
           Mushroom
           Walnuts
      1    Egg
    1/4 c  Bread crumbs
    1/4 c  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.