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Preheat oven to 425º.
Butterfly beef by cutting tenderloin horizontally down the length of beef, about ½-inch from the top of the beef, to within ½-inch of the opposite side; open flat. Repeat with the other side.
Melt butter in a large skillet over medium-high heat. Cook mushrooms until tender and the liquid has evaporated. Sprinkle with ¼ teaspoon salt.
Cool for 5 minutes. Add breadcrumbs, cheese, and parsley. Toss to combine.
Sprinkle filling mixture over beef leaving a 1-inch perimeter uncovered. Tightly roll up beef, beginning with the long side. Tie beef with kitchen string at 2-inch intervals.
Place seam side down on a rack in a shallow roasting pan. Brush with oil, and sprinkle with salt and pepper. Insert an oven-proof thermometer in the thickest part of the beef.
Bake uncovered for 30 to 40 minutes until the thermometer reads at 135º.
Cover loosely with foil and let rest for 10-15 minutes. The temperature should rise to 140º. Make sauce while the beef is resting.
Heat all ingredients in a saucepan, stirring occasionally; reduce heat to low.
Simmer uncovered for 10-15 minutes until reduced and syrupy.