Marinated Stuffed Filet of Beef

Sauté first 3 ingredients in 1 teaspoon hot vegetable oil in a large skillet over medium-high heat 10 minutes or until liquid is evaporated; cool.

Stir together soy sauce and next 5 ingredients.

Make a 1-inch deep cut lengthwise down top of tenderloin.

Spoon mushroom mixture into cut.

Tie tenderloin with cotton string at 1-inch intervals.

Place in large shallow dish.

Pour soy sauce mixture over top of tenderloin; cover and chill 2 to 8 hours, turning occasionally.

Remove tenderloin from marinade, reserving marinade.

Place tenderloin on a lightly greased rack in a roasting pan.

Add 1 cup water to roasting pan.

Bring reserved marinade to a boil in a small saucepan over medium-high heat.

Bake tenderloin at 425° for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 145° (medium-rare) to 160° (medium), basting occasionally with reserved marinade and covering with aluminum foil the last 30 minutes.

Let stand 10 minutes before slicing.

Yields 10 to 12 servings.