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Stuffed Beef Tenderloin Recipe
Stuffed Beef Tenderloin Recipe photo by Taste of Home

Stuffed Beef Tenderloin Recipe

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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!
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing
MAKES: 10-12 servings

Ingredients

  • 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

Directions

  1. In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender.
  2. Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well.
  3. 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.
  4. 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

Reviews for Stuffed Beef Tenderloin

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   (2)
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MY REVIEW
Reviewed Jan. 17, 2012

I cannot wait to make this! I'll be serving mine with Aligot (French-style mashed potatoes). Do you take the toothpicks out while you are carving? As the bacon is covering the roast, I can only imagine it is up to the carver to remember that there are toothpicks and to remove them

MY REVIEW
Reviewed Nov. 27, 2010

I don't usually write reviews but I have just served this to my wife of 13 years and her first words were .... "this is orgasmic!!!" did it with a 1lb fillet cooked for 25 mins and rested for 10 mins. It was the best meal I have had for bloody ages !!!! Served with mange tout and potato dauphinouis. Bloody awesome

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