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Mushroom-Stuffed Tenderloin

 Mushroom-Stuffed Tenderloin
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.
6-8 ServingsPrep: 15 min. Bake: 1-1/4 hours + standing


  • 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


  • 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.
  • 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.
  • 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

2 of 2

Mushroom-Stuffed Tenderloin (continued)

Directions (continued)

  • 10 minutes and remove toothpicks before slicing. Yield: 6-8
  • servings.