Mushroom-Stuffed Tenderloin
- 3 bacon strips
- 1 c. chopped fresh mushrooms
- 2 Tbsp. chopped onion
- 1 garlic clove, minced
- 3/4 c. dry bread crumbs, divided
- 2 Tbsp. minced fresh parsley
- 1 beef tenderloin (about 2 lb.), trimmed
- 1 Tbsp. butter, melted
- 1 Tbsp. grated Parmesan cheese
- In a skillet, cook bacon until crisp. Remove. Crumble and set aside. Drain, reserving 1 tablespoon drippings. In drippings, saute mushrooms, onion and garlic until tender. Remove from heat. Stir in 1/2 cup of bread crumbs, parsley and bacon. Cut a slit lengthwise 3/4 of 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 remaining bread crumbs onto butter mixture. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 350u0b0 for 15 minutes. Cover and bake for 1 hour or desired doneness. Let stand for 10 minutes. Makes 6 to 8 servings.
bacon strips, fresh mushrooms, onion, garlic, bread crumbs, parsley, beef tenderloin, butter, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=112937 (may not work)