Pat'S Mushroom Stuffed Beef Tenderloin

• 1 1/2 pounds beef tenderloin roast
• 3 pieces bacon
• 1 cup chopped mushrooms
• 2 T chopped onion
• 1 clove crushed garlic
• 2 T Snipped parsley
• 3/4 C soft wheat or Egg bread crumbs
• 1T butter
• 1T grated parmesan cheese
• 1t dijon mustard

1. Make a slit the length of the roast from one side to within an 1/2 inch of the other side. set aside.
2. Cook bacon in medium skillet until crisp. Remove bacon and all but 1T of the bacon fat. Add mushrooms, garlic and onion to the drippings and cook until tender. Stir in parsley, bacon and 1/2 C breadcrumbs. Spoon mushroom mixture down center of the roast. Compact slightly if necessary. Bring the 2 sides of the roast up around the filling to meet. Tie string around the roast at 1 inch intervals.
3. Combine butter, mustard & cheese. Spread evenly on roast. Place roast on wire rack in shallow pan. press 1/4C breadcrumbs onto mustard mixture on top & sides of roast. Cover & chill if desired.
4. Roast at 425 degrees fro 40 minutes for medium rare. Cover loosely with foil tent after 10 minutes. If chilled add 5 minutes to the cooking time. Remove from oven. Let rest for 10 minutes before carving.

tenderloin roast, bacon, mushrooms, t, garlic, t, soft wheat, t, t, mustard

Taken from www.epicurious.com/recipes/member/views/pats-mushroom-stuffed-beef-tenderloin-52608201 (may not work)