Mushroom-Stuffed Tenderloin Recipe
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 YIELD:6-8 servings
- 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
- 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.
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