2 lg. yellow onions
1/2 c. port wine
5 slices white bread
1 bunch fresh parsley
2 tbsp. dried thyme
3/4 c. walnuts
4 tsp. grated orange peel
1 lg. beaten egg

BEEF:

3 lb. tenderloin
3 tbsp. Dijon mustard
1/2 stick butter
1/4 c. olive oil
Salt and pepper

Toast walnuts under broiler for 3 minutes. Preheat oven to 400 degrees. In food processor mince onion. Place in heavy saucepan with 1/2 stick butter and saute over medium heat 5 minutes. Pour port into saucepan with onions, simmer stirring 5 minutes.

In food processor chop bread fine with parsley, thyme, orange peel and walnuts. Combine with onions-port mixture. Butterfly meat (cut 2/3 through, open meat as book), rub with mustard, salt, pepper, butter and olive oil. Tie and bake 25 minutes.