Stuffed beef tenderloin
10 servings
Ingredients
| Quantity | 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 |
| ; chopped fresh parsley | ||
| 1 | Beef tenderloin; (about 3 pounds), | |
| ; trimmed | ||
| 4 | slices | Bacon |
Directions
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.