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Genrose's Stuffed Beef Tenderloin Recipe

Genrose's Stuffed Beef Tenderloin Recipe

"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
TOTAL TIME: Prep: 30 min. Bake: 50 min. + standing YIELD:16 servings

Ingredients

  • 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)

Directions

  • 1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
  • 2. In the same skillet, saute mushrooms and onion in butter until tender. Stir in the stuffing cubes, broth, salt, garlic salt and pepper.
  • 3. 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.
  • 4. Bake, uncovered, 50-80 minutes or until meat reaches desired doneness (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: 253 calories, 10g fat (4g saturated fat), 66mg cholesterol, 220mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 32g protein Diabetic Exchanges:1/2 starch, 4 lean meat

Reviews for Genrose's Stuffed Beef Tenderloin

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MY REVIEW
catie.mickletz
Reviewed Aug. 15, 2011

"Agreed.  There was some serious nastiness in that comment, as well as many of her others!  I am just here to learn how to better feed myself and my husband, not sling venom at others who wish to do the same."

MY REVIEW
alleytt
Reviewed Apr. 16, 2011

"I made the original recipe as is and a second one using a pork tenderloin omiting the onion and adding 1 thinly sliced granny smith apple. I made two sauces one made with whole cranberry sauce and sweet red wine the second was Hot apple cider with a little of the drippings and corn starch to thicken. both were the talk of the event. HIGH praise for Genrose, hope you submit more recipes"

MY REVIEW
Lady Peace
Reviewed Apr. 8, 2011

"Why do you come on this site to complain about every recipe and now you are trying to make people feel stupid when they are giving their opinion about their own personal experience.. Seriously get a life.."

MY REVIEW
vieux
Reviewed Apr. 7, 2011

"kiltyone: Has it not occurred to you that a recipe is just a starting point or do you want some cheese with your whine? Herbs and spices to suit your taste work wonders. It's called "imagination". As to a sauce, has it occurred to you to research a simple red wine butter or blue cheese sauce or, God forbid, a Madeira sauce (easiest thing in the world to make)? If you prefer you can use canned gravy (sarcasm intended). I believe you have a computer. Do some work; not everything is given to you. This recipe stands on it's own and with my modifications I will make it again and again and... thank you Genrose"

MY REVIEW
kiltyone
Reviewed Apr. 6, 2011

"This is quite tasteless and has no appropriate sauce to serve with it.

I would never make this again.
I also used a prime tenderloin..What a WASTE!"

MY REVIEW
BettyC2010
Reviewed Apr. 2, 2011

"Tender and delicious. The stuffing was savory and really gave the roast a mouth watering effect!"

MY REVIEW
jlhuber81
Reviewed Apr. 5, 2010

"I made this for Easter dinner this year. I used a 2 lb tenderloin portion and cooked for about 45 minutes for a nice medium rare piece of meat. My husband and I couldn't stop raving about the flavors in this dish. It is definately a keeper."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.