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Stuffed Beef Tenderloin

By Georgia Girl on February 11, 2004

1 Reviews

Prep Time: 25 mins
Total Time: 1 hrs 25 mins
Servings: 6

About This Recipe

"This is for people that you really , really love and/or that you want to really, really love you!!! It is excellent. I have on occasion added about 1/2 cup blue cheese to the stuffing, or used my shrimp and crab stuffing in place of this recipe. Whatever you put into it, it is totally wonderful."

Ingredients

3 lbs beef tenderloin
1/4 cup butter
1 medium onion, finely diced
1/2 cup celery, finely chopped
1 (4 ounce) cans mushrooms, drained
1 clove garlic, minced
2 cups soft breadcrumbs
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried basil
1/8 teaspoon dried parsley flakes
2 tablespoons kikkoman teriyaki sauce
4 slices thick sliced bacon

Directions

Take the beef tenderloin out of the refrigerator an hour before cooking.
Saute the onion, celery, mushrooms and garlic in the butter on low heat until onions and celery are clear and soft.
Place the bread crumbs in a bowl and add the salt, pepper, basil,parsley flakes and teriyaki sauce.
Add the onion-celery mixture to the bread crumbs, and lightly toss until well blended.
Make a lengthwise cut all the way down the tenderloin that goes 3/4 way through the tenderloin to make a pocket for the stuffing.
Lightly place the stuffing into the pocket and close the pocket securely with toothpicks.
Place the bacon slices on top of the tenderloin.
Bake uncovered at 350 degrees for 1 hour for a medium-rare tenderloin.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (232 g)

Servings Per Recipe: 6

Amount Per Serving: %
Calories 855.5
Calories from Fat 548: 64%

Amount Per Serving: %
Total Fat 60.9g: 93%
Saturated Fat 25.2g: 126%
Cholesterol 225.5mg: 75%
Sugars 2.6 g
Sodium 1042.1mg: 43%
Total Carbohydrate 11.6g: 3%
Dietary Fiber 0.9g: 3%
Sugars 2.6 g: 10%
Protein 61.4g: 122%

Reviews

"Very nice. This was my first attempt at a beef tenderloin. Turned out excellent. I followed recipe exactly as posted. Thank you so much."

By Chef #169128 on February 13, 2005 | 153277