In a large skillet, cook bacon over medium heat until partially
cooked but not crisp. Remove to paper towels to drain; keep warm.
In the same skillet, saute mushrooms and onion in butter until
tender. Stir in the stuffing cubes, broth, salt, garlic salt and
pepper.
Make a lengthwise slit down the center of tenderloin to within 1/2
in. of bottom. Open meat so it lies flat. Mound stuffing over the
center. Bring up sides of tenderloin; tie at 2 in. intervals with
kitchen string. Place on a rack in a shallow roasting pan. Arrange
bacon over the top.
Bake, uncovered, at 425 for 50-80 minutes or until meat reaches
desired doneness. Cover loosely with foil if top browns too
quickly. Remove meat to a serving platter. Cover and let stand for
10 minutes before slicing.
Originally Submitted
5/31/2010
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