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Mushroom-Stuffed Tenderloin




Source of Recipe


Marie Steeber


List of Ingredients




3 bacon strips
1 C. chopped fresh mushrooms
2 T. chopped onion
1 garlic clove, minced
3/4 C. dry bread crumbs, divided
2 T. minced fresh parsley
1 beef tenderloin (about 2 pounds), trimmed
1 T. butter, melted
1 T. grated Parmesan cheese


Recipe



In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 T. drippings. In the drippings, saute' the mushrooms, onion and garlic until tender. Remove from the heat; stir in 1/2 C. bread crumbs, parsley and bacon. Cut a slit lenghtwise three-quarters of the way through the tenderloin.
Lightly place stuffing in the pocket; close with toothpicks. Combine butter and Parmesan cheese; spread over top and sides of meat. Press the remaining bread crumbs onto butter mixture. Place meat on a rack in a shallow roasting pan.
Bake uncovered, at 350*F for 15 minutes. Cover and bake for 1 hour or until meat reaches desired doneness.
Let stand for 10 minutes.
Remove toothpicks before slicing.
Yield: 6-8 servings