Posted by LSBS on 01 25th, 2010 | no responses

Stuffed Beef Tenderloin

1/2 cup bread crumbs 6 slices bacon 2 cups fresh chopped mushrooms 4 tablespoon onions, chopped fine 2 minced garlic cloves 2 TBS fresh minced parsley 2 pound trimmed beef tenderloin Brown bacon in skillet until crisp, drain grease (reserve 1 TBS), crumble and set aside Saute Mushrooms, onion and garlic in bacon drippings, remove from heat and stir in bread crumbs, parsley and bacon. Butterfly the tenderloin, salt and pepper then spread mixture on exposed areas, roll up and tie. Rub outside with olive oil, salt and pepper (I also will use some coffee grounds) Sear all sides, reduce heat to medium and cook till internal temp is 130 degrees for medium rare.  Remove from heat, brush with butter or herb butter, cover and let rest for 10-15 minutes before slicing.


Comments are closed.