3 lb. beef tenderloin (double butterflied - butcher will do this)
1 bunch fresh basil leaves
2 lg. red peppers, roasted, skinned and quartered
3 med. onions, sliced thin
3 lg. cloves garlic, minced
3 tbsp. olive oil
1/4 lb. mushrooms, sliced
1/2 c. minced fresh parsley

In a large skillet, cook the onions in the oil until semi-soft. Add the mushrooms and garlic and cook until mushrooms are tender. Let cool and then stir in the parsley. (Can be made ahead of time.)

Lay the filet between 2 sheets of plastic wrap, flatten it to an even 1/2 inch thickness. Discard the top sheet of plastic wrap and rub the meat with 1 tablespoon olive oil. Sprinkle with salt and pepper. Arrange the filling lengthwise down the center of filet. Lay the peppers and basil leaves over filling. Fold the meat over the filling to enclose it. Tie the meat at 1 inch intervals with kitchen string.

In skillet large enough to hold the filet, saute 2 large cloves of garlic (crushed) in 2 tablespoons oil over moderate heat until brown. Discard the garlic. Brown the filet in the skillet then transfer to a roasting pan. Drape the meat with 4 slices of bacon.

Roast in preheated 375 degree oven for 25-30 minutes or until thermometer registers 130 degrees (medium rare). Prepare one package of brown gravy mix as directed. Pour into the skillet that you browned the meat in. Add Maderia wine - start with 1 tablespoon. Add more according to taste. Slice the meat and serve with the sauce.