Stuffed Beef Tenderloin

  1. In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender.
  2. Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well.
  3. Make a lengthwise cut three-fourths 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.
  4. Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350u0b0 until meat reaches desired doneness (for medium-rare, the thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove from oven; let stand for 15 minutes. Remove toothpicks.

onion, celery, mushrooms, butter, bread crumbs, salt, basil, parsley, pepper, tenderloin, bacon

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

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