Artichoke-Stuffed Beef Tenderloin

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/4 cup butter, cubed
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 2 cans (6 ounces each) sliced mushrooms, drained
• 1-1/2 cups chicken broth
• 1 package (6 ounces) stuffing mix
• 1 beef tenderloin roast (3 to 3-1/2 pounds)
• 4 bacon strips, halved

1. In a large skillet, saute onion and garlic in butter until tender. Stir in the artichokes, mushrooms and broth. Bring to a boil. Remove from the heat. Stir in stuffing mix; cool slightly.
2. Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
3. Spread stuffing mixture over meat. Roll up jelly-roll style, starting with a long side. Tie the roast at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan; arrange bacon pieces over roast.
4. Bake at 425u0b0 for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes before slicing.

onion, garlic, butter, water, mushrooms, chicken broth, stuffing mix, tenderloin, bacon

Taken from www.tasteofhome.com/recipes/artichoke-stuffed-beef-tenderloin/ (may not work)