Mushroom-Stuffed Beef Tenderloin

Mushroom-Stuffed Beef Tenderloin

piątek, 24 stycznia 2014

Mushroom-Stuffed Beef Tenderloin

Time: 1 hrs 25 mins

Ingredients

• 6 slices bacon
• 2 cups fresh mushrooms, chopped
• 4 tablespoons onions, chopped
• 2 garlic cloves, minced
• 1 1/4 cups dry breadcrumbs, divided
• 2 tablespoons minced fresh parsley
• 1 (2 lb) beef tenderloin, trimmed
• 1 tablespoon butter or 1 tablespoon margarine, melted
• 1 tablespoon parmesan cheese, grated

Directions

• 1 In a skillet, cook bacon until crisp.
• 2 Remove bacon; crumble and set aside.
• 3 Drain skillet, reserving 1 tablespoon drippings.
• 4 In the drippings, saute the mushrooms, onion and garlic until tender.
• 5 Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
• 6 Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
• 7 Pinch meat together along the seam and secure with toothpicks.
• 8 Combine butter with Parmesan cheese and brush over top and sides of meat.
• 9 Press the remaining bread crumbs onto butter mixture.
• 10 Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
• 11 Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
• 12 If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
• 13 Let stand for 10 minutes, then remove toothpicks before slicing.