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Stuffed Beef Tenderloin

My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!
  • Total Time
    Prep: 20 min. Bake: 1 hour + standing
  • Makes
    12 servings

Ingredients

  • 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

Directions

  • In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender.
  • Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well.
  • 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.
  • Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

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