Stuffed Beef Tenderloin Recipe
Father's Day Recipes


Stuffed Beef Tenderloin

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

In a small skillet, melt butter over low heat. Saute onion, celery and mushrooms until onion is soft and transparent. Meanwhile, in a mixing bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. Make a lengthwise cut 34 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.

Place meat, bacon side up, in a shallow roasting pan. Insert meat thermometer into meat, not stuffing. Bake, uncovered, at 350 until meat reaches desired degree of doneness: 140 for rare, 160 for medium and 170 for well-done. (Meat will need to bake approximately 1 hour for medium.) Remove from oven; let stand for 15 minutes. Remove toothpicks and slice.

Yield: 10-12 servings.

Back to Index


Razzle Dazzle Recipes