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:
covered percent of daily need
