Stuffed Beef Tenderloin

• 1 medium onion, chopped
• 1/2 cup diced celery
• 1 can (4 ounces) chopped mushrooms, drained
• 1/4 cup butter, cubed
• 2 cups soft bread crumbs (about 3 slices)
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon dried basil or 1 teaspoon fresh basil
• 1/4 teaspoon dried parsley flakes or 1 teaspoon chopped fresh parsley
• 1/8 teaspoon pepper
• 1 beef tenderloin roast (3 pounds)
• 4 slices bacon

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)