Taste of Home
Stuffed Beef Tenderloin
TOTAL TIME: Prep: 20 min. Bake: 1 hour + standing
YIELD: 12 servings.
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!
Ingredients
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1 medium onion, chopped
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1/2 cup diced celery
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1 can (4 ounces) chopped mushrooms, drained
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1/4 cup butter, cubed
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2 cups soft bread crumbs (about 3 slices)
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1/2 to 1 teaspoon salt
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1/4 teaspoon dried basil or 1 teaspoon fresh basil
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1/4 teaspoon dried parsley flakes or 1 teaspoon chopped fresh parsley
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1/8 teaspoon pepper
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1 beef tenderloin roast (3 pounds)
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4 slices bacon
Directions
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1.
In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender.
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2.
Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well.
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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.
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4.
Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.
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