Mushroom-Stuffed Tenderloin

By newbaucher

In Mishicot, Wisconsin, Marie Steeber serves slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. The fancy-looking slices make for a pretty presentation.

Ingredients

• 3 bacon strips
• 1 cup chopped fresh mushrooms
• 2 tablespoons chopped onion
• 1 garlic clove, minced
• 3/4 cup dry bread crumbs, divided
• 2 tablespoons minced fresh parsley
• 1 beef tenderloin roast (2 pounds)
• 1 tablespoon butter, melted
• 1 tablespoon grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon 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 rack in a shallow roasting pan. Bake, uncovered, at 350° for 15 minutes. Cover and bake for 1 hour or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes and remove toothpicks before slicing. Yield: 6-8 servings.