Butterflied Tenderloin

Leave it to my husband to think bringing home 20 lbs of tenderloin is a good idea. (I love you baby). I froze half but had to come up with something other then grilling the other portion due to the 14" of snow outside.

I butterflied the beef tenderloin and stuffed it with onions and prunes flavored with mushroom powder and balsamic vinegar. The combination of flavors worked well on its own as well as a flavor for the tenderloin.

• 1 loving husband
• 10 lbs of beef tenderloin
• 2 cups of prunes, sliced in half
  
• 1 large Spanish onion, chopped into half rings
  
• 2 tablespoons of mushroom powder (can be substituted by mushroom soup mix, but then do not add salt)
• 2 tablespoons of balsamic vinegar
  
• salt
• pepper
  
• olive oil

Roast onion in olive oil until just becoming translucent. Mix the onion (include the olive oil from roasting) with prunes, add balsamic vinegar, mushroom powder and season with salt. Season the butterflied beef tenderloin with salt and pepper on both sides. Place the stuffing on the inside of the meat and roll. Tie off with butcher's twine. Bake on 400 for 40 minutes. Check the meat and return to oven for another 20-30 minutes (depending on how you like your meat).