Mushroom-Stuffed Tenderloin


  • 3 bacon strips
  • 1 cup chopped fresh mushrooms
  • 2 Tbsp. chopped onion
  • 1 garlic clove, minced
  • 3/4 cup dry bread crumbs, divided
  • Ad
  • 2 Tbsp. minced fresh parsley
  • 1 beef tenderloin (about 2 lb.), trimmed
  • 1 Tbsp. butter or margarine, melted
  • 1 Tbsp. grated Parmesan cheese


In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 Tbsp. drippings. In the drippings, saute the mushrooms, onion and garlic until tender. Remove from the heat; stir in 1/2 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; close with toothpicks. Combine butter and Parmesan cheese; spread over top and sides of meat. Press the remaining bread crumbs onto butter mixture. Place meat on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 15 minutes. Cover and bake for 1 hour or until meat reaches desired doneness. Let stand for 10 minutes. Remove toothpicks before slicing.


By Robin from Washington, IA


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