2 (8 oz.) pkg. fresh mushrooms
1 bunch green onions, chopped
1/4 c. chopped fresh parsley
1/2 c. soy sauce
1/3 c. dry white wine
2 garlic cloves, minced
2 tbsp. light brown sugar
2 tbsp. honey
1 tbsp. vegetable oil
1 (4 lb.) beef tenderloin, trimmed
1 c. water

Sauté first 3 ingredients in 1 teaspoon hot vegetable oil in a large skillet over medium-high heat 10 minutes or until liquid is evaporated; cool. Stir together soy sauce and next 5 ingredients. Make a 1-inch deep cut lengthwise down top of tenderloin. Spoon mushroom mixture into cut. Tie tenderloin with cotton string at 1-inch intervals. Place in large shallow dish. Pour soy sauce mixture over top of tenderloin; cover and chill 2 to 8 hours, turning occasionally. Remove tenderloin from marinade, reserving marinade. Place tenderloin on a lightly greased rack in a roasting pan. Add 1 cup water to roasting pan. Bring reserved marinade to a boil in a small saucepan over medium-high heat. Boil 1 minute.

Bake tenderloin at 425°F for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 145°F (medium-rare) to 160°F (medium), basting occasionally with reserved marinade and covering with aluminum foil the last 30 minutes. Let stand 10 minutes before slicing.

Yields 10 to 12 servings.

Use drippings and marinade for a rich brown gravy to use with tenderloin. Prep: 30 minutes. Marinate: 2 hours.

Bake: 1 hour and 10 minutes.