Mushroom-Stuffed Tenderloin
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.6-8 ServingsPrep: 15 min. Bake: 1-1/4 hours + standing
Ingredients
- 3 bacon strips
- 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