Cook bacon in skillet until partially cooked but not crisp. Remove to paper towels to drain. Keep warm.
In same skillet, saute mushrooms, onion and butter until tender. Stir in stuffing cubes, broth, salt and pepper.
Make a length wise cut down the center of the tenderloin to within 1/2 inch of the bottom. Open meat so it lies flat. Mound stuffing over the center. Bring up the sides of the tenderloin, tie every 2 inches. Place on a rack in a shallow roasting pan. Arrange bacon over the top.
Bake, uncovered at 425 until meat reached 160 degrees (medium). Cover loosely with foil if top browns too quickly. Cover and let stand for 10 minutes before slicing.
Originally Submitted
6/13/2010
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