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Artichoke-Stuffed Beef Tenderloin

 Artichoke-Stuffed Beef Tenderloin
My bacon-wrapped tenderloin looks time-consuming to make but requires just 30 minutes of prep work before baking. A big slice of the stuffed beef is almost a meal-in-one.
10 ServingsPrep: 30 min. Bake: 40 min. + standing


  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 2 cans (6 ounces each) sliced mushrooms, drained
  • 1-1/2 cups chicken broth
  • 1 package (6 ounces) stuffing mix
  • 1 beef tenderloin roast (3 to 3-1/2 pounds)
  • 4 bacon strips, halved


  • In a large skillet, saute onion and garlic in butter until tender.
  • Stir in the artichokes, mushrooms and broth. Bring to a boil. Remove
  • from the heat. Stir in stuffing mix; cool slightly.
  • Cut a lengthwise slit down the center of the tenderloin to within 1/2
  • in. of bottom. Open tenderloin so it lies flat. On each half, make
  • another lengthwise slit down the center to within 1/2 in. of bottom;
  • open roast and cover with plastic wrap. Flatten to 1/2-in.
  • thickness. Remove plastic.
  • Spread stuffing mixture over meat. Roll up jelly-roll style, starting
  • with a long side. Tie the roast at 2-in. intervals with kitchen

2 of 2

Artichoke-Stuffed Beef Tenderloin (continued)

Directions (continued)

  • string. Place on a rack in a shallow roasting pan; arrange bacon
  • pieces over roast.
  • Bake at 425° for 40-50 minutes 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
  • before slicing. Yield: 10 servings.
Nutritional Facts: 1 serving equals 351 calories, 14 g fat (6 g saturated fat), 75 mg cholesterol, 792 mg sodium, 18 g carbohydrate, 1 g fiber, 35 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.