"We've belonged to the same supper club for 45 years." This flavorful, elegant stuffed tenderloin may just steal the show! Katie Whitworth, Lexington, KY
- 5 bacon strips
- 1/2 pound sliced fresh mushrooms
- 1 medium onion, chopped
- 1 tablespoon butter
- 2 cups seasoned stuffing cubes
- 1/4 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 beef tenderloin (5 pounds)
- In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
- In the same skillet, saute mushrooms and onion in butter until tender. Stir in the stuffing cubes, broth, salt, garlic salt and pepper.
- Preheat oven to 425°. Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound stuffing over the center. Bring up sides of tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Arrange bacon over the top.
- Bake, uncovered, 50-80 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Cover loosely with foil if top browns too quickly. Remove meat to a serving platter. Cover and let stand 10 minutes before slicing. Yield: 16 servings.
Originally published as Genrose's Stuffed Beef Tenderloin in Taste of Home April/May 2010, p26
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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