- 16
- 30 mins
- 80 mins
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)
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.