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Mushroom-Stuffed Tenderloin Recipe

Mushroom-Stuffed Tenderloin Recipe photo by Taste of Home

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In Mishicot, Wisconsin, Marie Steeber serves slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. The fancy-looking slices make for a pretty presentation.

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Mushroom-Stuffed Tenderloin Recipe

Prep: 15 min. Bake: 1-1/4 hours + standing

Yield: 6-8 Servings

15 75 90

Ingredients

3 Wright® Brand Bacon strips

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1 cup chopped fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
3/4 cup dry bread crumbs, divided
2 tablespoons minced fresh parsley
1 beef tenderloin roast (2 pounds)
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese

Directions

In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, onion and garlic until tender. Remove from the heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
Cut a slit lengthwise 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 rack in a shallow roasting pan. Bake, uncovered, at 350° for 15 minutes. Cover and bake for 1 hour or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes and remove toothpicks before slicing. Yield: 6-8 servings.

Originally published as Mushroom-Stuffed Tenderloin in Quick Cooking November/December 1999, p57

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Reviews for Mushroom-Stuffed Tenderloin

Mushroom-Stuffed Tenderloin

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Reviewed on Jan. 07, 2013 by cabinkat

This recipe was excellent. I made one change & it still was very good. I used a turkey tenderloin in the place of the beef. Had to cook it to 165° which took about an hour, but it was tender and delicious. I will do this again, next time I may try the beef.

Reviewed on Feb. 20, 2012 by MouseladyinTX

I did not have a beef tenderloin. I had a pork tenderloin and I did not change a thing otherwise. This dish is delicious. My husband is kind of picky and he really liked this. He said next time I was to make some extra stuffing on the side and he wanted also to add a pork gravy. I enjoyed the dish as it was. But will make some pork gravy on the side just for him. And some extra stuffing.

Reviewed on Aug. 29, 2010 by Isandgirlpi

I have made this many times for family and friends and it always receives many compliments. It is perfect every time! We LOVE it!