Stuffed Beef Tenderloin

Georgia Girl's Note:

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1360.77 g beef tenderloin
• 59.14 ml butter
• 1 medium onion, finely diced
• 118.29 ml celery, finely chopped
• 113.39 g can mushrooms, drained
• 1 clove garlic, minced
• 473.18 ml soft breadcrumbs
• 4.92 ml salt
• 0.59 ml pepper
• 2.46 ml dried basil
• 0.59 ml dried parsley flakes
• 29.58 ml kikkoman teriyaki sauce
• 4 slice thick sliced bacon

Directions:

1. Take the beef tenderloin out of the refrigerator an hour before cooking.
2. Saute the onion, celery, mushrooms and garlic in the butter on low heat until onions and celery are clear and soft.
3. Place the bread crumbs in a bowl and add the salt, pepper, basil,parsley flakes and teriyaki sauce.
4. Add the onion-celery mixture to the bread crumbs, and lightly toss until well blended.
5. 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.
6. Lightly place the stuffing into the pocket and close the pocket securely with toothpicks.
7. Place the bacon slices on top of the tenderloin.
8. Bake uncovered at 350 degrees for 1 hour for a medium-rare tenderloin.

Reviews

[Chef #169128]

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