Stuffed Beef Tenderloin 1/4 cup butter or margarine
1 medium onion, chopped 1/2 cup diced celery 1 can (4 ounces) mushroom stems and pieces, drained 2 cups soft bread crumbs (about 3 slices) 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil 1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes 1/2 to 1 teaspoon salt 1/8 teaspoon pepper 1 beef tenderloin (about 3 pounds), trimmed 4 bacon strips In a small skillet, melt butter over low heat. Saute onion, celery and mushrooms until onion is tender. Meanwhile, in a bowl, combine bread crumbs, basil, parsley, salt and pepper. Add onion mixture and mix well. Make a lengthwise cut three-quarters of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the toothpicks and the pocket. Place meat, bacon side up, in a shallow roasting pan. Insert meat thermometer into meat, not stuffing. Bake, uncovered, at 350 degrees until meat reaches desired doneness: 145 degrees for medium-rare, 160 degrees for medium and 170 degrees for well done (meat will need to bake about 1 hour for medium). Remove from the oven; let stand for 10 to 15 minutes. Remove toothpicks and slice. Makes 10 to 12 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
