Mushroom And Bacon Stuffed Beef Tenderloin Recipes
STUFFED BEEF TENDERLOIN
My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.
Nutrition Facts :
MUSHROOM-STUFFED BEEF TENDERLOIN
This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews whenever I serve it.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small nonstick skillet, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. , Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges. , Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper., Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.
Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
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