INGREDIENTS

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.

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”