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Stuffed Beef Tenderloin

 Stuffed Beef Tenderloin
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 we like hearty meals. This is certainly that, and it's delicious!
10-12 ServingsPrep: 20 min. Bake: 1 hour + standing


  • 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°

2 of 2

Stuffed Beef Tenderloin (continued)

Directions (continued)

  • 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.