[CnD] Stuffed Beef Tenderloin

Marilyn Pennington mar04dale at gmail.com
Sun Dec 10 13:54:53 EST 2017


Stuffed Beef Tenderloin

1/4 cup butter or margarine

1 medium onion, chopped

1/2 cup diced celery

1 can (4 ounces) mushroom stems and pieces, drained

2 cups soft bread crumbs (about 3 slices)

1 teaspoon minced fresh basil or 1/4 teaspoon dried basil

1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes

1/2 to 1 teaspoon salt

1/8 teaspoon pepper

1 beef tenderloin (about 3 pounds), trimmed

4 bacon strips

In a small skillet, melt butter over low heat. Saute onion, celery and
mushrooms until onion is tender. Meanwhile, in a bowl, combine bread crumbs,
basil, parsley, salt and pepper. Add onion mixture and mix well. Make a
lengthwise cut three-quarters of the way through the tenderloin. Lightly
place stuffing in the pocket; close with toothpicks. Place bacon strips
diagonally across the top, covering the toothpicks and the pocket. Place
meat, bacon side up, in a shallow roasting pan. Insert meat thermometer into
meat, not stuffing. Bake, uncovered, at 350 degrees until meat reaches
desired doneness: 145 degrees for medium-rare, 160 degrees for medium and
170 degrees for well done (meat will need to bake about 1 hour for medium).
Remove from the oven; let stand for 10 to 15 minutes. Remove toothpicks and
slice.

Makes 10 to 12 servings.  Mama's Corner.

 



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