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

AVERAGE RATING
   (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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