Portobello Buffalo Tenderloin

3 Portobello mushroom caps sliced
1/2 cup sliced green onion
2 cloves minced garlic
2 tablespoons butter
1/2 cup red wine
Garlic salt
Pepper
1 1/2 pounds buffalo tenderloin, trimmed of fat and silver skin
2 slices bacon

Melt butter in skillet, sauté garlic and onion 1 minute, add mushrooms heat through. Add wine and cook until all liquid is dissolved. Butterfly tenderloin and sprinkle with garlic salt and pepper. Stuff with mushroom mixture, secure with wooden picks and place in roasting pan cut side down. Sprinkle outside with garlic salt and pepper, wrap with bacon. Roast at 350 degrees F for approximately 30 minutes or to desired degree of doneness.

Buffalo is best medium rare to rare.