Stuffed Beef Tenderloin

The recipe Stuffed Beef Tenderloin can be made in approximately 1 hour and 20 minutes. This side dish has 278 calories, 28g of protein, and 12g of fat per serving. This recipe serves 12 and costs $2.85 per serving. Head to the store and pick up pepper, bread crumbs, salt, and a few other things to make it today. 9 people have made this recipe and would make it again. It is brought to you by Taste of Home. Overall, this recipe earns a pretty good spoonacular score of 51%. Users who liked this recipe also liked Stuffed Beef Tenderloin, Stuffed Beef Tenderloin, and Artichoke-Stuffed Beef Tenderloin.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

4 slices bacon

2 cups soft bread crumbs (about 3 slices)

1/4 cup butter, cubed

1 can (4 ounces) chopped mushrooms, drained

1/2 cup diced celery

1/4 teaspoon dried basil or 1 teaspoon fresh basil

1 medium onion, chopped

1/4 teaspoon dried parsley flakes or 1 teaspoon chopped fresh parsley

1/8 teaspoon pepper

1 beef tenderloin roast (3 pounds)

1/2 to 1 teaspoon salt

Equipment:

frying pan

bowl

toothpicks

kitchen thermometer

roasting pan

oven

Cooking instruction summary:

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 meat thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove from oven; let stand for 15 minutes. Remove toothpicks. Yield: 10-12 servings. Originally published as Stuffed Beef Tenderloin in Country ExtraNovember 1992, p49 Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender.

2. Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley.

3. Add onion mixture and mix well.

4. Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks.

5. Place bacon strips diagonally across the top, covering the picks and pocket.

6. Place meat, bacon side up, in a shallow roasting pan. Insert meat thermometer into meat, not stuffing.

7. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

8. Remove from oven; let stand for 15 minutes.

9. Remove toothpicks.


Nutrition Information:

Quickview
278k Calories
28g Protein
11g Total Fat
14g Carbs
11% Health Score
Limit These
Calories
278k
14%

Fat
11g
18%

  Saturated Fat
4g
31%

Carbohydrates
14g
5%

  Sugar
1g
2%

Cholesterol
79mg
27%

Sodium
2061mg
90%

Get Enough Of These
Protein
28g
57%

Vitamin C
51mg
63%

Vitamin B3
10mg
50%

Calcium
356mg
36%

Vitamin B12
2µg
34%

Zinc
4mg
30%

Phosphorus
270mg
27%

Vitamin B6
0.52mg
26%

Selenium
14µg
20%

Iron
3mg
19%

Vitamin B1
0.26mg
17%

Vitamin B2
0.23mg
13%

Potassium
405mg
12%

Manganese
0.22mg
11%

Magnesium
35mg
9%

Folate
34µg
9%

Copper
0.16mg
8%

Vitamin B5
0.58mg
6%

Fiber
1g
5%

Vitamin A
140IU
3%

Vitamin K
2µg
3%

Vitamin E
0.17mg
1%

covered percent of daily need
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