Instructions: In a blender or food processor, whirl baguette chunks to coarse crumbs; pour into a 9-inch-wide pan. Place hazelnuts in another 9-inch-wide pan.

Bake in a 350 degree oven, shaking pans occasionally, until bread crumbs and nuts are lightly browned, 10 to 15 minutes (8 to 10 minutes in a convection oven).

Meanwhile, in a 10- to 12-inch frying pan over medium heat, stir onion and garlic in 1 tablespoon butter until onion is beginning to brown, 3 to 4 minutes. Stir in bread crumbs and nuts, 1 tablespoon minced sage leaves, and salt and pepper to taste. Remove from heat.

Prepare barbecue: If using charcoal, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Add 5 more briquets to each mound of coals.

If using a gas barbecue, turn heat to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and keep on high.

Set a drip pan on firegrate between mounds (for charcoal) or between burners (for gas). Set grill in place.

Rinse meat and pat dry. Trim off any excess fat and discard. Make a lengthwise cut down center of tenderloin to within 1/2 inch of bottom side. Spread halves open and lay meat flat.

Spread cut surfaces evenly with 2 tablespoons butter, then bread crumb mixture, pressing lightly to make it adhere. Bring the two sides of meat together and tie tenderloin securely with cotton string at about 1-inch intervals.

Lay tenderloin, seam to the side, on grill, not directly over heat. Cover barbecue; open vents for charcoal. Cook until a thermometer inserted in center of thickest part reaches 120 to 125 degrees for rare, 40 to 45 minutes, or until beef is as done as you like. Transfer to a board or platter. Keeping roast warm, let rest 10 to 15 minutes.

Meanwhile, trim and discard bits of debris, bruised spots, and discolored stem ends or tough stems from mushrooms. Rinse mushrooms well, drain, and chop.

In a 10- to 12-inch frying pan over medium-high heat, stir mushrooms and shallots often in remaining 1 tablespoon butter until liquid has evaporated and mushrooms are lightly browned, about 12 minutes. Add wine; bring to a boil over high heat, stirring often and scraping browned bits free.

In a bowl, mix cornstarch and broth until smooth. Add to pan and stir until mixture boils. Add salt and pepper to taste. Pour sauce into a bowl.

Remove strings from roast. Sprinkle remaining chopped sage leaves over beef. Garnish with whole sage leaves. Cut meat crosswise into 1/2-inch slices. Serve with sauce to add to taste.

This recipe yields 10 to 12 servings.

Comments: Use baguette pieces left over from crostini to make the stuffing. Complete through step 3 up to 1 day ahead; cover stuffing and chill.

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