5-6 lb. whole beef tenderloin
1 c. sweet white wine
1/2 c. brandy
1 bay leaf
1/4 tsp. pepper
1 lb. mushrooms, sliced thin
1/2 c. butter
1/2 tsp. thyme
1 tsp. salt
1 sm. sliced onion

Day before: Place beef in large container. Sprinkle with wine. Cover and marinate for 24 hours, turning occasionally.

Next day: Preheat oven to 450 degrees. Melt butter. Stir in brandy, thyme, salt, pepper and bay leaf. Add onion, simmer until liquid is reduced by half. Add mushrooms. Simmer 4 minutes. Remove beef from marinade. Reserve marinade.

Cut a pocket lengthwise in the beef. Fill with mushroom mixture. Skewer opening. Roast in preheated oven for 45 minutes for rare to 1 1/2 hours for well done. Baste frequently with pan juices and reserved marinade.