Artichoke-Stuffed Beef Tenderloin

Name: Artichoke-Stuffed Beef Tenderloin
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 10 servings.
Ingredients: 1 medium onion, chopped; 3 garlic cloves, minced; 1/4 cup butter, cubed; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped; 2 cans (6 ounces each) sliced mushrooms, drained; 1-1/2 cups chicken broth; 1 package (6 ounces) stuffing mix; 1 beef tenderloin roast (3 to 3-1/2 pounds); 4 bacon strips, halved

My bacon-wrapped tenderloin looks time-consuming to make but requires just 30 minutes of prep work before baking. A big slice of the stuffed beef is almost a meal-in-one. —Jamie Jones, Madison, Georgia

Ingredients

1 medium onion, chopped
3 garlic cloves, minced
1/4 cup butter, cubed
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 cans (6 ounces each) sliced mushrooms, drained
1-1/2 cups chicken broth
1 package (6 ounces) stuffing mix
1 beef tenderloin roast (3 to 3-1/2 pounds)
4 bacon strips, halved

Directions

In a large skillet, saute onion and garlic in butter until tender. Stir in the artichokes, mushrooms and broth. Bring to a boil. Remove from the heat. Stir in stuffing mix; cool slightly.
Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
Spread stuffing mixture over meat. Roll up jelly-roll style, starting with a long side. Tie the roast at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan; arrange bacon pieces over roast.
Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.