Stuffed Beef Tenderloin - cooking recipe

Ingredients

1 cup olive oil
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
3 -4 lbs beef tenderloin, trimmed
For Stuffing
2 cups fresh mushrooms, diced
1/2 cup green onion, sliced
1 (8 ounce) can water chestnuts, drained and chopped
1/2 cup butter
2 cups seasoned bread crumbs (I use gluten-free)
3/4 cup egg substitute (or 3 eggs)
1/4 cup parmesan cheese, grated
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1 teaspoon fennel seed
1/2 teaspoon pepper

Preparation

In a large resealable bag, combine the oil, Worcestershire sauce and seasonings.
Make a lengthwise slit about 3/4 of the way through the tenderloin.
Place in bag; seal and turn to coat.
Refrigerate for 4 hours or overnight.
In a skillet, saute mushrooms, onion, and water chestnuts in butter until onion is tender.
Remove from heat.
Add the remaining stuffing ingredients; mix well.
Drain and discard marinade.
Open tenderloin; spoon stuffing on one side.
Close and tie with a kitchen string.
Place in a greased shallow roasting pan.
Bake, uncovered, at 350\u00b0F for about 60 to 90 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140\u00b0F; medium, 160\u00b0F; well-done, 170\u00b0F).
Let stand for 10 to 15 minutes before removing string and slicing.