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Genrose's Stuffed Beef Tenderloin

 Genrose's Stuffed Beef Tenderloin
"We've belonged to the same supper club for 45 years." This flavorful, elegant stuffed tenderloin may just steal the show! Katie Whitworth, Lexington, KY
16 ServingsPrep: 30 min. Bake: 50 min. + standing


  • 5 bacon strips
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 2 cups seasoned stuffing cubes
  • 1/4 cup chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 beef tenderloin (5 pounds)


  • In a large skillet, cook bacon over medium heat until partially
  • cooked but not crisp. Remove to paper towels to drain; keep warm.
  • In the same skillet, saute mushrooms and onion in butter until
  • tender. Stir in the stuffing cubes, broth, salt, garlic salt and
  • pepper.
  • Preheat oven to 425°. Make a lengthwise slit down the center of
  • tenderloin to within 1/2 in. of bottom. Open meat so it lies flat.
  • Mound stuffing over the center. Bring up sides of tenderloin; tie at
  • 2-in. intervals with kitchen string. Place on a rack in a shallow
  • roasting pan. Arrange bacon over the top.
  • Bake, uncovered, 50-80 minutes or until meat reaches desired doneness

2 of 2

Genrose's Stuffed Beef Tenderloin (continued)

Directions (continued)

  • (for medium-rare, a thermometer should read 145°; medium,
  • 160°; well-done, 170°). Cover loosely with foil if top
  • browns too quickly. Remove meat to a serving platter. Cover and let
  • stand 10 minutes before slicing. Yield: 16 servings.
Nutritional Facts: 5 ounces stuffed cooked beef equals 253 calories, 10 g fat (4 g saturated fat), 66 mg cholesterol, 220 mg sodium, 6 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.