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Mushroom-Stuffed Tenderloin
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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 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
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |