Yield: 10 servings
|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|
|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),|
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.