Mushroom-Stuffed Beef Tenderloin

Mushroom-Stuffed Beef Tenderloin created by Caroline Cooks

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.

Ready In:
1hr 25mins



  • 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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"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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  1. jmcarr03
    I've been making this roast since Christmas 1988 when it was published in a local grocery store's holiday pamphlet. It's been a family favorite since.
  2. Usmclsc
    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!
  3. Shasha
    I was scared of it at first, but it turned out sooo good! The stuffing was incredible! This was a big hit in my house -- no gravy needed it was tasty just as it is! <br/><br/>It's a little hard to assemble (especially if you have an uneven piece of tenderloin) but the taste is delicious!
  4. Club32Chefette
    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!
  5. CKallman
    So delicious! It was surprisingly not as hard to make as I thought it would be. I loved how it took the concept of stuffed mushrooms to a full meal level. I needed to cook it for a little longer than 15 minutes though. 20 minutes still left us pretty rare, but delicious. It also could have been the thick cut of our meat. Regardless, I will definitely make it again.

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