Beef Tenderloin - stuffed

By lily_bones

Prep: 30 min. Bake: 50 min. + standing

Nutrition Facts: 4 ounces cooked beef equals 253 calories, 10 g fat (4 g saturated fat), 66 mg cholesterol, 220 mg sodium, 6 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Ingredients

• 5 bacon strips
• 1/2 pound sliced fresh mushrooms
• 1 medium onion, chopped
• 1 tablespoon butter
• 2 cups seasoned stuffing cubes
• 1/4 cup chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 beef tenderloin (5 pounds)

Details

Servings 16

Preparation

Step 1

In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
In the same skillet, saute mushrooms and onion in butter until tender. Stir in the stuffing cubes, broth, salt, garlic salt and pepper.
Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound stuffing over the center. Bring up sides of tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Arrange bacon over the top.
Bake, uncovered, at 425° for 50-80 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cover loosely with foil if top browns too quickly. Remove meat to a serving platter. Cover and let stand for 10 minutes before slicing. Yield: 16 servings.