Ingredients
| 1/4 cup | butter or | | margarine | | 1 | md. onion, chopped | | 1/2 cup | diced celery | | 1 can (4 oz.) | chopped mushrooms, drained | | 2 cups | soft bread crumbs | | 1/2 to 1 tsp. | salt | | 1/8 tsp. | pepper | | 1/4 tsp. | dried basil or | | 1 tsp. | fresh basil | | 1/4 tsp. | dried parsley flakes or | | 1 tsp. | chopped fresh parsley | | 4 slices | bacon | | 1 (3 lbs.) | beef tenderloin, trimmed |
1 Recipe Reviews
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140 for rare? That's madness. Try 125 and a rest for medium rare.
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Instructions
In a small skillet, melt butter over low heat. Sauté, 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 andmix 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°F until meat reaches desired degree of doneness: 140°F for rare, 160°F for medium and 170°F 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.
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