| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Wisconsin | Tasteofhome | 10 | servings |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1 | md | Onion; chopped |
| 1/2 | c | Diced celery |
| 1 | cn | Chopped mushrooms; drained (4 ounces) |
| 2 | c | Soft bread crumbs; (about 3 slices) |
| 1/2 | ts | Salt; up to 1 |
| 1/8 | ts | Pepper |
| 1/4 | ts | Dried basil or 1 teaspoon fresh basil |
| 1/4 | ts | Dried parsley flakes or 1 teaspoon |
| ; chopped fresh parsley | ||
| 1 | Beef tenderloin; (about 3 pounds), | |
| ; trimmed | ||
| 4 | sl | Bacon |
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 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 diago- nally 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, 1600 for medium and 1 7Q0 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. Busted by Sara Horton 5/29/98 Recipe by: Taste of Home, Norma Blank, Shawano, Wisconsin Converted by MM_Buster v2.0l.
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