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| Mushroom Stuffed Tenderloin |
| Ingredients 3 strips bacon 1 cup chopped fresh mushrooms 2 tablespoons chopped white onion 1 garlic clove, minced 3/4 cup dry bread crumbs, divided 1 2 lb. beef tenderloin, trimmed 2 tablespoons unsalted butter, melted 2 tablespoons grated Parmesan cheese Method Preheat oven to 325 F. In a skillet, cook bacon until crisp; crumble and set aside. Remove all but 1 tablespoon of bacon fat from skillet. Sauté the mushrooms, onion, and garlic until tender. Remove from heat; stir in half the bread crumbs and bacon. Cut a slit lengthwise three quarters of the way through the tenderloin. Lightly place mushroom stuffing in the pocket; close with toothpicks. Combine butter and Parmesan cheese; spread over top and sides of meat. Press the remaining bread crumbs onto the buttered tenderloin. Place meat on a rack in a shallow roasting pan. Bake, uncovered to desired doneness [use a meat thermometer]. Let the tenderloin rest 10 minutes before removing toothpicks and carving. |