Ingredients
1 cup olive oil2 tablespoons Worcestershire sauce1 teaspoon each dried oregano, basil and thyme1 teaspoon garlic salt1 teaspoon salt1/2 teaspoon pepper1 beef tenderloin roast (3 to 4 pounds)STUFFING:2 cups sliced fresh mushrooms1/2 cup sliced green onions1 can (8 ounces) water chestnuts, drained and chopped1/2 cup butter, cubed2 cups seasoned bread crumbs3/4 cup egg substitute1/4 cup grated Parmesan cheese1/2 teaspoon dried oregano1/2 teaspoon dried rosemary, crushed1 teaspoon fennel seed1/2 teaspoon pepper
Preparation
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.
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.
Bake, uncovered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before removing string and slicing.
