1 tbsp. butter
1 tbsp. oil
1 med. onion, chopped
1 tbsp. finely chopped parsley
2 c. sliced mushrooms (.250 gms.)
1 1/2 c. rich beef stock
4 oz. dry white wine
Dash of cayenne pepper
1 tsp. fresh lemon juice
2 tsp. all-purpose flour
Sear meat in frying pan approximately 2-3 minutes over high heat quickly, then spread olive oil over meat and season with Italian seasoning and rest of ingredients.
Wrap tenderloin completely in bacon. Broil or grill 6-8 inches from source of heat for 40 minutes, turning meat every 10 minutes.
Prepare sauce while cooking tenderloin. Place butter and oil in large skillet over low heat, add onion, parsley and mushrooms. Saute over medium heat until tender. Add stock, wine, cayenne and lemon juice. Bring to a boil. Whisk in flour and cook until thickened. Pour sauce over tenderloin and serve. Serves 3-4.
