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Mushroom Stuffed Beef Tenderloin

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Ingredients

Adjust Servings:
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

Nutritional information

397
Calories
232 g
Calories From Fat
25.9 g
Total Fat
10.4 g
Saturated Fat
104.8 mg
Cholesterol
254.2mg
Sodium
13.6 g
Carbs
1.1 g
Dietary Fiber
1.6 g
Sugars
26.1 g
Protein
162g
Serving Size (g)
8
Serving Size

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Mushroom Stuffed Beef Tenderloin

Features:
    Cuisine:

    I've been making this roast since Christmas 1988 when it was published in a local grocery store's holiday pamphlet. It's been a family favorite since.

    • 105 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Mushroom-Stuffed Beef Tenderloin,Slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. Elegant presentation for guests. Worth the expense for a special occasion.,I’ve been making this roast since Christmas 1988 when it was published in a local grocery store’s holiday pamphlet. It’s been a family favorite since.,I made this recipe for Christmas Dinner this year, and it was hands down the best dinner I’ve ever made for my family and friends! Part of making a wonderful meal is choosing the right ingredients. We are lucky enough to have a local grocery store where we could special order a 5-lb. cut of grass-fed beef tenderloin.
    It took me about 2 hours to prepare not only the mushroom stuffed beef tenderloin, but a red wine reduction sauce to go with it. I also served mashed potatoes with diced spring onions and fresh baked asparagus drizzled with olive oil and some seasoning.
    The beef tenderloin was so delicious that even 3 days later, the leftovers tasted like the night I first made it! Believe me, you can’t go wrong with this recipe!


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    Steps

    1
    Done

    In a Skillet, Cook Bacon Until Crisp.

    2
    Done

    Remove Bacon; Crumble and Set Aside.

    3
    Done

    Drain Skillet, Reserving 1 Tablespoon Drippings.

    4
    Done

    in the Drippings, Saute the Mushrooms, Onion and Garlic Until Tender.

    5
    Done

    Remove from Heat; Stir in 1/2 Cup of Bread Crumbs, Parsley and Bacon.

    6
    Done

    Cut a Slit Lengthwise Three-Quarters of the Way Through the Tenderloin, and Lightly Stuff With Mushroom Mixture.

    7
    Done

    Pinch Meat Together Along the Seam and Secure With Toothpicks.

    8
    Done

    Combine Butter With Parmesan Cheese and Brush Over Top and Sides of Meat.

    9
    Done

    Press the Remaining Bread Crumbs Onto Butter Mixture.

    10
    Done

    Place Meat on a Rack in a Shallow Roasting Pan, and Bake, Uncovered, at 350 Degrees For 15 Minutes.

    11
    Done

    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
    Done

    If Meat Has not Reach Desired Doneness, Leave Uncovered and Continue Cooking For Up to 30 More Minutes.

    13
    Done

    Let Stand For 10 Minutes, Then Remove Toothpicks Before Slicing.

    Avatar Of Giada Keith

    Giada Keith

    Pasta perfectionist creating handmade noodles and sauces that transport you to Italy.

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