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Name: Stuffed Beef Tenderloin
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 1 md Onion chopped; 1/2 c Celery diced; 1/2 ts Salt up to 1; 1 Beef tenderloin trimmed, (about 3); 2 c bread crumbs Soft, (about 3); 1/4 ts Dried basil or 1 teaspoon fresh; 1/8 ts Pepper; 1 cn Chopped mushrooms drained; 4 sl Bacon; 1/4 c Butter or margarine; 1/4 ts Dried parsley flakes or 1 chopped fresh parsley

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INGREDIENTS

1 md Onion ; chopped
1/2 c Celery ; diced
1/2 ts Salt ; up to 1
1 Beef tenderloin ; trimmed, (about 3)
2 c bread crumbs ; Soft, (about 3)
1/4 ts Dried basil ; or 1 teaspoon fresh
1/8 ts Pepper
1 cn Chopped mushrooms ; drained
4 sl Bacon
1/4 c Butter or margarine
1/4 ts Dried parsley flakes ; or 1 chopped fresh parsley

Servings

INSTRUCTIONS

In 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

NOTES

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Stuffed Beef Tenderloin

1 md Onion chopped
1/2 c Celery diced
1/2 ts Salt up to 1
1  Beef tenderloin trimmed, (about 3)
2 c bread crumbs Soft, (about 3)
1/4 ts Dried basil or 1 teaspoon fresh
1/8 ts Pepper 
1 cn Chopped mushrooms   drained
4 sl Bacon 
1/4 c Butter or margarine 
1/4 ts Dried parsley flakes or 1 chopped fresh parsley

In 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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Nutrition

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Serving Size: 1 Serving (234g)
Recipe Makes: 10

Calories: 825
Calories from Fat: 237 (29%)

Amt Per Serving		% DV

	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.

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Calories per serving: 825

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