 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious! Ingredients:
1 medium onion, chopped |
1/2 cup diced celery |
1 can (4 ounces) chopped mushrooms, drained |
1/4 cup butter, cubed |
2 cups soft bread crumbs (about 3 slices) |
1/2 to 1 teaspoon salt |
1/4 teaspoon dried basil or 1 teaspoon fresh basil |
1/4 teaspoon dried parsley flakes or 1 teaspoon chopped fresh parsley |
1/8 teaspoon pepper |
1 beef tenderloin roast (3 pounds) |
4 slices bacon |
Directions:
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. Add onion mixture and mix well.
3. 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.
4. 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.
|
|