Mushroom-Stuffed Tenderloin Recipe

4.5 4 6
Mushroom-Stuffed Tenderloin Recipe
Mushroom-Stuffed Tenderloin Recipe photo by Taste of Home
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Mushroom-Stuffed Tenderloin Recipe

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4.5 4 6
Publisher Photo
In Mishicot, Wisconsin, Marie Steeber serves slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. The fancy-looking slices make for a pretty presentation.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + standing

Ingredients

  • 3 Jones Dairy Farm Dry-Aged Bacon strips
  • 1 cup chopped fresh mushrooms
  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 3/4 cup dry bread crumbs, divided
  • 2 tablespoons minced fresh parsley
  • 1 beef tenderloin roast (2 pounds)
  • 1 tablespoon butter, melted
  • 1 tablespoon grated Parmesan cheese

Directions

In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, onion and garlic until tender. Remove from the heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
Cut a slit lengthwise three-quarters of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Combine butter and Parmesan cheese; spread over top and sides of meat. Press the remaining bread crumbs onto butter mixture.
Place meat on rack in a shallow roasting pan. Bake, uncovered, at 350° for 15 minutes. Cover and bake for 1 hour or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes and remove toothpicks before slicing. Yield: 6-8 servings.
Originally published as Mushroom-Stuffed Tenderloin in Quick Cooking November/December 1999, p57

  • 3 Jones Dairy Farm Dry-Aged Bacon strips
  • 1 cup chopped fresh mushrooms
  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 3/4 cup dry bread crumbs, divided
  • 2 tablespoons minced fresh parsley
  • 1 beef tenderloin roast (2 pounds)
  • 1 tablespoon butter, melted
  • 1 tablespoon grated Parmesan cheese
  1. In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, onion and garlic until tender. Remove from the heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
  2. Cut a slit lengthwise three-quarters of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Combine butter and Parmesan cheese; spread over top and sides of meat. Press the remaining bread crumbs onto butter mixture.
  3. Place meat on rack in a shallow roasting pan. Bake, uncovered, at 350° for 15 minutes. Cover and bake for 1 hour or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes and remove toothpicks before slicing. Yield: 6-8 servings.
Originally published as Mushroom-Stuffed Tenderloin in Quick Cooking November/December 1999, p57

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cabinkat User ID: 5683182 89201
Reviewed Jan. 7, 2013

"This recipe was excellent. I made one change & it still was very good. I used a turkey tenderloin in the place of the beef. Had to cook it to 165° which took about an hour, but it was tender and delicious. I will do this again, next time I may try the beef."

MY REVIEW
MouseladyinTX User ID: 1145472 73332
Reviewed Feb. 20, 2012

"I did not have a beef tenderloin. I had a pork tenderloin and I did not change a thing otherwise. This dish is delicious. My husband is kind of picky and he really liked this. He said next time I was to make some extra stuffing on the side and he wanted also to add a pork gravy. I enjoyed the dish as it was. But will make some pork gravy on the side just for him. And some extra stuffing."

MY REVIEW
Isandgirlpi User ID: 2686697 51016
Reviewed Aug. 29, 2010

"I have made this many times for family and friends and it always receives many compliments. It is perfect every time!  We LOVE it!"

MY REVIEW
mjlouk User ID: 1712085 203369
Reviewed Dec. 26, 2009

"I made this for Christmas dinner and it was a big hit!"

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