Mushroom-Stuffed Tenderloin Recipe
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Mushroom-Stuffed Tenderloin

By: Marie Steeber  
"In Mishicot, Wisconsin, Marie Steeber serves slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. The fancy-looking slices make for a pretty presentation."

Rating: This weblink has been rated 6 times with an average star rating of 4.7 Read Reviews (5)

Rate/Review | 203 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 3 bacon strips
  • 1 cup chopped fresh mushrooms
  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 3/4 cup dry bread crumbs, divided
  • 2 tablespoons minced fresh parsley
  • 1 (2 pound) beef tenderloin, trimmed
  • 1 tablespoon butter, melted
  • 1 tablespoon grated Parmesan cheese

Directions

  1. In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, onion and garlic until tender. Remove from the heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
  2. Cut a slit lengthwise three-quarters of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Combine butter and Parmesan cheese; spread over top and sides of meat. Press the remaining bread crumbs onto butter mixture.
  3. Place meat on rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 15 minutes. Cover and bake for 1 hour or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10 minutes and remove toothpicks before slicing.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2007 by SouthAustin 
If I could pick a favorite recipe on this site, this one would be it. I couldn't afford the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2006 by Andrea 
This is great. Made it for company. LOVED IT. Just don't over cook. I did use sting to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2007 by FERFIE 
This was a great recipe. I used pork tenderloin in place of the beef. Simply place the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2007 by Dr. S 
Not bad, but a little too much bread crumb for our taste. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by Steven 
My only complaint about this recipe is it didn't give any type of marinade or seasoning for... MORE

 
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