July 2010

Mushroom Stuffed Tenderloin

• 3 bacon strips
• 1 cup chopped fresh mushrooms
• 2 T. chopped onions
• 1 clove garlic, minced
• ¾ cup dry bread crumbs, divided
• 2 T. fresh parsley, minced
• 1 (2-lb) beef tenderloin, trimmed
• 1 T. butter, melted
• 1 T. grated Parmesan cheese

In skillet, cook bacon until crisp. Remove bacon, crumble and set aside. Reserving 1 tablespoon of bacon fat, sauté mushrooms, onion and garlic until tender. Remove from the heat, stir in ½ cup of bread crumbs, parsley and bacon. Cut a slit lengthwise three quarters of the way through the tenderloin. Lightly place stuffing in the pocket, slice with toothpicks. Combine butter and Parmesan cheese, spread over top and sides of meat. Press remaining bread crumbs onto butter mixture. Place meat on a rack in a shallow baking pan. Bake at 350° for 15 minutes. Cover and bake for 1 hour or until meat reaches desired doneness. Rare 145°, medium 160°, and well done 170°. Let stand for 10 minutes, remove toothpicks before slicing.