Mama Mangia
Super Moderator
Mushroom-Stuffed Beef Tenderloin
1½-pound beef tenderloin roast
3-5 pieces bacon
1 cup mushrooms, chopped
2 tablespoons onion, chopped
1 clove garlic, crushed
2 tablespoons fresh parsley
¾ cup soft wheat or egg breadcrumbs
1 tablespoon butter, softened
1 tablespoon Parmesan cheese, grated
1-2 teaspoons Dijon mustard
Make a slit the length of the tenderloin roast from one side to within about ½ inch of the other side. Set aside.
Cook bacon in medium skillet until crisp. Remove bacon and all but 1 tablespoon drippings. Crumble bacon. Add mushrooms, onion and garlic to drippings in pan. Cook, stirring occasionally, until onion is tender. Stir in parsley, bacon and ½ cup breadcrumbs. Spoon mixture down the center of the roast. Compact slightly, if necessary. Bring the two sides of the roast up around the filling to meet. Tie string around the roast at 1-inch intervals.
Combine butter, cheese and mustard. Spread evenly on roast. Place roast on wire rack in shallow pan. Press ¼ cup breadcrumbs into the batter mixture on top and sides of roast. Cover.
Bake roast at 425 degrees for 40 minutes for medium rare. Cover loosely with foil tent after 10 minutes. Remove from oven. Let stand 10 minutes.
Serves 4-6.
1½-pound beef tenderloin roast
3-5 pieces bacon
1 cup mushrooms, chopped
2 tablespoons onion, chopped
1 clove garlic, crushed
2 tablespoons fresh parsley
¾ cup soft wheat or egg breadcrumbs
1 tablespoon butter, softened
1 tablespoon Parmesan cheese, grated
1-2 teaspoons Dijon mustard
Make a slit the length of the tenderloin roast from one side to within about ½ inch of the other side. Set aside.
Cook bacon in medium skillet until crisp. Remove bacon and all but 1 tablespoon drippings. Crumble bacon. Add mushrooms, onion and garlic to drippings in pan. Cook, stirring occasionally, until onion is tender. Stir in parsley, bacon and ½ cup breadcrumbs. Spoon mixture down the center of the roast. Compact slightly, if necessary. Bring the two sides of the roast up around the filling to meet. Tie string around the roast at 1-inch intervals.
Combine butter, cheese and mustard. Spread evenly on roast. Place roast on wire rack in shallow pan. Press ¼ cup breadcrumbs into the batter mixture on top and sides of roast. Cover.
Bake roast at 425 degrees for 40 minutes for medium rare. Cover loosely with foil tent after 10 minutes. Remove from oven. Let stand 10 minutes.
Serves 4-6.