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
- olive oil