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Mushroom-Stuffed Tenderloin Recipe
Mushroom-Stuffed Tenderloin Recipe photo by Taste of Home

Mushroom-Stuffed Tenderloin Recipe

Publisher Photo
In Mishicot, Wisconsin, Marie Steeber serves slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. The fancy-looking slices make for a pretty presentation.
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + standing
MAKES: 6-8 servings

Ingredients

  • 3 bacon strips
  • 1 cup chopped fresh mushrooms
  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 3/4 cup dry bread crumbs, divided
  • 2 tablespoons minced fresh parsley
  • 1 beef tenderloin roast (2 pounds)
  • 1 tablespoon butter, melted
  • 1 tablespoon grated Parmesan cheese

Directions

  1. In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, onion and garlic until tender. Remove from the heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
  2. Cut a slit lengthwise three-quarters of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Combine butter and Parmesan cheese; spread over top and sides of meat. Press the remaining bread crumbs onto butter mixture.
  3. Place meat on rack in a shallow roasting pan. Bake, uncovered, at 350° for 15 minutes. Cover and bake for 1 hour 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 and remove toothpicks before slicing. Yield: 6-8 servings.
Originally published as Mushroom-Stuffed Tenderloin in Quick Cooking November/December 1999, p57

Reviews for Mushroom-Stuffed Tenderloin

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Jan. 7, 2013

This recipe was excellent. I made one change & it still was very good. I used a turkey tenderloin in the place of the beef. Had to cook it to 165° which took about an hour, but it was tender and delicious. I will do this again, next time I may try the beef.

MY REVIEW
Reviewed Feb. 20, 2012

I did not have a beef tenderloin. I had a pork tenderloin and I did not change a thing otherwise. This dish is delicious. My husband is kind of picky and he really liked this. He said next time I was to make some extra stuffing on the side and he wanted also to add a pork gravy. I enjoyed the dish as it was. But will make some pork gravy on the side just for him. And some extra stuffing.

MY REVIEW
Reviewed Aug. 29, 2010
I have made this many times for family and friends and it always receives many compliments. It is perfect every time!  We LOVE it!
MY REVIEW
Reviewed Dec. 26, 2009

I made this for Christmas dinner and it was a big hit!

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