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Stuffed Beef Tenderloin
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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 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
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |