Try this Stuffed Beef Tenderloin recipe, or contribute your own.
Suggest a better descriptionIn a small skillet, melt butter over low heat. saute, onion, celery and mushrooms until onion is soft and transparent. Meanwhile, in a mixing bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. Make a lengthwise cut 34 of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diago- nally across the top, covering the picks and pocket. 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 degree of doneness: 140 for rare, 1600 for medium and 1 7Q0 for well-done. (Meat will need to bake approximately 1 hour for medium.) Remove from oven; let stand for 15 minutes. Remove toothpicks and slice. Yield: 10-12 servings. Busted by Sara Horton 5/29/98 Recipe by: Taste of Home, Norma Blank, Shawano, Wisconsin
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 10 | ||
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Calories: 825 | ||
Calories from Fat: 237 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 30mg | 9 % | |
Sodium 3118.5mg | 108 % | |
Potassium 509.8mg | 13 % | |
Total Carbohydrate 117.2g | 34 % | |
Dietary Fiber 8.9g | 35 % | |
Sugars, other 108.3g | ||
Protein 28.8g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 825
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