3-4 lb. beef tenderloin
1/2 stick butter
1 lb. fresh mushrooms, chopped
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. green pepper, chopped
1 tsp. salt
1/2 tsp. pepper
2 tbsp. flour

In a skillet melt butter and brown the mushrooms. Add celery, onions and green pepper. Cook 10-15 minutes. Add salt, pepper and flour (mixture will be thick).

Make a pocket in tenderloin (lengthwise) and stuff with mixture. Fasten with cord or skewers. Season top of tenderloin with salt and pepper. Bake in an open pan at 450 degrees for 45 minutes.