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Mushroom – Stuffed Beef Tenderloin




Source of Recipe


fresh market






List of Ingredients



• 4 lb. beef tenderloin roast, about 4 lbs, trimmed
  
• 6 slices bacon
  
• 2 c. mushrooms, chopped
  
• 4 tbsp. onion, chopped
  
• 2 cloves garlic, crushed
  
• 4 tbsp. snipped parsley
  
• 2 tbsp. butter, softened
  
• 2 tsp. Dijon mustard
  
• 2 tbsp. Parmesan, grated
  
• 1 1/2 c. soft breadcrumbs
  






Instructions



1. Make a slit, lengthwise, in the tenderloin from one side to within ½ inch of other side. Set aside.
   
2. Cook bacon until crisp. Remove bacon and all but 2 tablespoons of drippings. Crumble bacon.
   
3. Add mushrooms, onion, and garlic to drippings, and cook until onion is tender. Stir in parsley, bacon, and 1 cup of breadcrumbs. Spoon mushroom mixture down center of the tenderloin. Bring the two sides of the roast up around filling to meet and tie string around roast at 1-inch intervals.
   
4. Combine butter, cheese, and mustard and spread evenly on roast. Press 1/2 cup of breadcrumbs into the butter mixture on top and sides of roast. Cover and chill if desired.
   
5. Preheat oven to 425.
   
6. Bake roast for 35-40 minutes for medium-rare. Remove roast from oven and cover loosely with foil for 10 minutes before serving. Slice into 1-inch thick pieces.