Beef Tenderloin

1 whole tenderloin, beef

olive oil onion red bell pepper mushroom walnuts 1 egg

1/4 cup bread crumbs

1/4 cup 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.