Stuffed beef tenderloin

Yield: 10 servings

Measure Ingredient
¼ cup Butter or margarine
1 medium Onion; chopped
½ cup Diced celery
1 can Chopped mushrooms; drained (4 ounces)
2 cups Soft bread crumbs; (about 3 slices)
½ teaspoon Salt; up to 1
⅛ teaspoon Pepper
¼ teaspoon Dried basil or 1 teaspoon fresh basil
¼ teaspoon Dried parsley flakes or 1 teaspoon
\N \N ; chopped fresh parsley
1 \N Beef tenderloin; (about 3 pounds),
\N \N ; trimmed
4 slices Bacon

In a small skillet, melt butter over low heat. Sauté, onion, celery and mushrooms until onion is soft and transparent. Meanwhile, in a mixing bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. Make a lengthwise cut 34 of the way through the tenderloin.

Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diago- nally across the top, covering the picks and pocket. Place meat, bacon side up, in a shallow roasting pan. Insert meat thermometer into meat, not stuffing. Bake, uncovered, at 350 until meat reaches desired degree of doneness: 140 for rare, 1600 for medium and 1 7Q0 for well-done.

(Meat will need to bake approximately 1 hour for medium.) Remove from oven; let stand for 15 minutes. Remove toothpicks and slice. Yield: 10-12 servings.

Busted by Sara Horton 5/29/98

Recipe by: Taste of Home, Norma Blank, Shawano, Wisconsin Converted by MM_Buster v2.0l.

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