Heat oven to 425°F.

Place tenderloin on cutting board.

With long knife, cut horizontally through long side of tenderloin, halfway up side of meat, stopping approximately ½ inch from other side.

Open beef as if opening a book.

Cover with plastic wrap or waxed paper.

Pound beef with flat side of meat mallet or rolling pin until uniformly ¼ inch thick.

In 10-inch skillet, melt 1 tablespoon butter over medium-high heat.

Cook mushrooms in butter, stirring occasionally, until tender and liquid has evaporated.

Cool 5 minutes.

Add bread crumbs, cheese and parsley; toss to combine.

Sprinkle bread crumb mixture over beef to within 1 inch of edges.

Tightly roll up, beginning with long side.

Turn small end of beef under about 6 inches so it cooks evenly.

Tie with kitchen string at 1½-inch intervals.

Place beef, seam side down, on rack in shallow roasting pan.

Brush with oil; sprinkle with salt.

Insert ovenproof meat thermometer so tip is in center of thickest part of beef.

Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F.

Cover loosely with foil; let stand about 15 minutes or until thermometer reads 145°F.

Meanwhile, in 1-quart saucepan, heat sauce ingredients to boiling, stirring occasionally; reduce heat to low.

Simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy.

Remove string from beef before slicing.

Serve with sauce.