Stuffed Beef Tenderloin
Source of Recipe
Taste of Home, Norma Blank
List of Ingredients
1/4 cup butter or margarine
1 medium onion -- chopped
1/2 cup diced celery
1 can chopped mushrooms -- drained (4 ounces)
2 cups soft bread crumbs -- (about 3 slices)
1/2 teaspoon salt -- up to 1
1/8 teaspoon pepper
1/4 teaspoon dried basil or 1 teaspoon fresh basil
1/4 teaspoon dried parsley flakes or 1 teaspoon
-- chopped fresh parsley
1 beef tenderloin -- (about 3 pounds),
-- trimmed
4 slices baconRecipe
In a small skillet, melt butter over low heat. Saut, 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, 160 for medium and 170 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.
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