Stuffed Beef Tenderloin

• 1/4 cups Butter
• 1/2 cups Onion, Chopped
• 1/2 cups Celery, Diced
• 4 ounces, weight Mushrooms, Sliced
• 2 cups Soft Bread Crumbs
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1/2 teaspoons Basil, Dried
• 1 teaspoon Fresh Parsley, Minced
• 3 pounds Beef Tenderloin, Or Round Roast
• 4 slices Bacon

1. 1.
2. Melt butter in a skillet over medium heat and saute onions, celery and mushrooms for about 10 minutes.
3. 2.
4. Meanwhile in a mixing bowl, combine bread crumbs, salt, pepper, basil and parsley.
5. Add the completed saute mixture and mix well.
6. 3.
7. Preheat oven to 300 degrees F. Make a lengthwise cut 3/4 of the way through the beef roast, making a pocket of sorts.
8. Place in a roasting pan that has been coated with cooking spray.
9. 4.
10. Grab 8-10 toothpicks before you get your hands messy.
11. Place stuffing mixture in the pocket of the roast.
12. Close up roast and hold together with toothpicks.
13. 5.
14. Insert meat thermometer into thickest part of roast.
15. Place bacon slices over top of roast.
16. 6.
17. Bake uncovered in a 300 degree F oven for 1 1/2 to 2 hours, or until thermometer reads 140F.
18. Allow roast to rest for 10 minutes before slicing.

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

Taken from tastykitchen.com/recipes/main-courses/stuffed-beef-tenderloin/ (may not work)