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Stuffed Beef Tenderloin
| Stuffed Beef Tenderloin Categories: Mushrooms, Beef Tenderloin, Basil, Celery, Stuffed 1/4 cup of butter or margarine 1 medium Onion, chopped 1/2 cup of diced celery 1 can of chopped mushrooms, drained 2 cups of soft bread crumbs 1/2 teaspoon of salt, up to 1 1/8 teaspoon of pepper 1/4 teaspoon of dried basil or 1 teaspoon 1/4 teaspoon of dried parsley flakes or chopped fresh parsley 1 Beef tenderloin; (about 3 pounds, trimmed ) 4 slices of bacon
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Instructions: In a small skillet, melt butter over low heat. Sauté, onion, celery and mushrooms until onion is soft and transparent. Meanwhile, in a mixing bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. Make a lengthwise cut 34 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. Place meat, bacon side up, in a shallow roasting pan. Insert meat thermometer into meat, not stuffing. Bake, uncovered, at 350ºF. until meat reaches desired degree of doneness: 140ºF. for rare, 160ºF. for medium and 170ºF. for well-done. (Meat will need to bake approximately 1 hour for medium.) Remove from oven; let stand for 15 minutes. Remove toothpicks and slice. Yield: 10-12 servings. Busted by Sara Horton 5/29/98 Recipe by: Taste of Home, Norma Blank, Shawano, Wisconsin Converted by MM_Buster v2.0l.
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