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Mushroom Stuffed Beef Tenderloin

Source of Recipe

Posted by Bev


List of Ingredients

3/4 cup Marsala wine
1/4 cup minced onion
1/4 cup olive oil
2 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 (5 to 6 pound) beef tenderloin, trimmed
1 pound fresh mushrooms, sliced
1/3 cup sliced green onions
2 cloves garlic, crushed
3 tablespoons butter or margarine, melted
1/2 cup marsala wine
1 1/2 cups soft whole wheat breadcrumbs
garlic salt
freshly ground pepper
8 slices bacon


Recipe

Combine first 6 ingredients in a small bowl; stir well. Place tenderloin in a large shallow dish; pour wine mixture over tenderloin. Cover and marinate in refrigerator 8 hours, turning occasionally.

Sauté mushrooms, green onions and garlic in butter in a large skillet over medium heat until tender. Add 1/2 cup wine and simmer until liquid evaporates. Remove from heat. Add breadcrumbs; toss gently and set aside.

Remove tenderloin from marinade; discard marinade. Slice tenderloin lengthwise to, but not through, the center, leaving one long side connected.

Spoon stuffing mixture into opening of tenderloin. Fold top side over stuffing and tie securely with heavy string at 2’-ingh intervals. Sprinkle with garlic salt and pepper. Place tenderloin, seam side down, on a rack in a roasting pan. Insert meat thermometer into thickest portion of tenderloin.Bake uncovered at 425º for 30 minutes. Cut strings and remove from tenderloin. Arrange bacon slices in a crisscross pattern over tenderloin; secure at ends with wooden picks. Bake an additional 15 to 20 minutes or until bacon is crisp and thermometer registers 140º (rare). 150º (medium rare) or 160º (medium). Remove wooden picks. If desired, garnish with tomato and parsley.