Mushroom-Stuffed Beef Tenderloin

"Slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. Elegant presentation for guests. Worth the expense for a special occasion."
 
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photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
Ready In:
1hr 25mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • In a skillet, cook bacon until crisp.
  • Remove bacon; crumble and set aside.
  • Drain skillet, reserving 1 tablespoon drippings.
  • In the drippings, saute the mushrooms, onion and garlic until tender.
  • Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
  • Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
  • Pinch meat together along the seam and secure with toothpicks.
  • Combine butter with Parmesan cheese and brush over top and sides of meat.
  • Press the remaining bread crumbs onto butter mixture.
  • Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
  • Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
  • If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
  • Let stand for 10 minutes, then remove toothpicks before slicing.

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Reviews

  1. I made this recipe for Christmas Dinner this year, and it was hands down the best dinner I've ever made for my family and friends! Part of making a wonderful meal is choosing the right ingredients. We are lucky enough to have a local grocery store where we could special order a 5-lb. cut of grass-fed beef tenderloin. <br/>It took me about 2 hours to prepare not only the mushroom stuffed beef tenderloin, but a red wine reduction sauce to go with it. I also served mashed potatoes with diced spring onions and fresh baked asparagus drizzled with olive oil and some seasoning. <br/>The beef tenderloin was so delicious that even 3 days later, the leftovers tasted like the night I first made it! Believe me, you can't go wrong with this recipe!
     
  2. I own a restaurant and used this for a party last night. It was excellent! I have made other stuffed tenderloins and the seasoning was overpowering. This was flavorful without taking away from the actual piece of meat. I used 4-5 lb. tenderloins since it was for a large group, so the cooking time was longer for me but if I was doing this at home, with a smaller tenderloin I would probably increase the oven temp to 375. The crumbs on the outside of the tenderloin would have browned a little more, giving them a little more flavor and color. I also think you could start it at 425 for 15 min. and turn the oven down to 350 when you cover it, if you are using a larger tenderloin. The presentation was excellent and I received rave reviews. My husband loved it and he tells me the truth!
     
  3. I've been making this for years! It is originally from Taste of Home. Very tasty, just make sure not to use precooked bacon. I've also tried it with venison tenderloin, but venison is so lean that the little bit of flavor of the beef fat is missing. I also agree with the previous reviewer that the cooking time produces a medium-well piece of meat. I reduce the cooking time to 15 minutes uncovered, 20 minutes covered.
     
  4. The tenderloin was really really good with the stuffing and topping. I wish my photo had turned out better to represent your fantastic dish. Caroline
     
  5. What an awesome stuffing! Very impressive dish to make. And not difficult. I did add some bleu cheese crumbles to the stuffing but otherwise did everything exact. My tenderloin was only about 1 lb so I could have cooked it for less time (it was not as rare as we like). So I will make that adjustment for next time. Thank you Little Turtle for sharing a great recipe. --Marla in AZ
     
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