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Mushroom-Stuffed Tenderloin

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 (about 2 pounds), trimmed
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese

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

Printed from tasteofhome.com Nov 19, 2008

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Mushroom-Stuffed Tenderloin cont.

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.