My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!
- 1 medium onion, chopped
- 1/2 cup diced celery
- 1 can (4 ounces) chopped mushrooms, drained
- 1/4 cup butter, cubed
- 2 cups soft bread crumbs (about 3 slices)
- 1/2 to 1 teaspoon salt
- 1/4 teaspoon dried basil or 1 teaspoon fresh basil
- 1/4 teaspoon dried parsley flakes or 1 teaspoon chopped fresh parsley
- 1/8 teaspoon pepper
- 1 beef tenderloin roast (3 pounds)
- 4 slices bacon
- In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender.
- Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well.
- Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket.
- Place meat, bacon side up, in a shallow roasting pan. Insert meat thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove from oven; let stand for 15 minutes. Remove toothpicks. Yield: 10-12 servings.
Originally published as Stuffed Beef Tenderloin in Country Extra November 1992, p49
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