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Stuffed Beef Tenderloin

1 medium onion, chopped
1/2 cup diced celery
1 can (4 ounces) chopped mushrooms, drained
1/4 cup butter, cubed
2 cups soft bread crumbs (about 3 slices)
1/2 to 1 teaspoon salt
1/4 teaspoon dried basil or 1 teaspoon fresh basil
1/4 teaspoon dried parsley flakes or 1 teaspoon chopped fresh parsley
1/8 teaspoon pepper
1 beef tenderloin (about 3 pounds), trimmed
4 slices bacon

In a large skillet, saute the onion, celery and mushrooms in butter

Printed from tasteofhome.com Oct 11, 2008

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Stuffed Beef Tenderloin cont.

until vegetables are tender. Meanwhile, in a large bowl, combine
bread crumbs, salt, pepper, basil and parsley. Add onion mixture and
mix well. Make a lengthwise cut 3/4 of the way through the
tenderloin. Lightly place stuffing in the pocket; close with
toothpicks. Place bacon strips diagonally across the top, covering
the picks and pocket. Place meat, bacon side up, in a shallow
roasting pan. Insert meat thermometer into meat, not stuffing. Bake,
uncovered, at 350° until meat reaches desired doneness (for
medium-rare, a meat thermometer should read 145°; medium,
160°; well-done, 170°). Remove from oven; let stand for 15
minutes. Remove toothpicks.

Yield: 10-12 servings.