Mushroom-Stuffed Tenderloin

Mushroom-Stuffed Tenderloin

"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."
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Ingredients

1 h 30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  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.

Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

If I could pick a favorite recipe on this site, this one would be it. I couldn't afford the best tenderloin ($25 a pound!), but got the next best loin cut, recommended by the butcher. This is ...

Most helpful critical review

Not bad, but a little too much bread crumb for our taste.

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If I could pick a favorite recipe on this site, this one would be it. I couldn't afford the best tenderloin ($25 a pound!), but got the next best loin cut, recommended by the butcher. This is ...

This is great. Made it for company. LOVED IT. Just don't over cook. I did use sting to hold the meat after stuffing.

This was excellent. I marinaded the meat in wochestershire sauce, salt, pepper, onion powder and garlic powder. I used sirlion cut in strips instead of tenderloin. I used precooked bacon (4 s...

Not bad, but a little too much bread crumb for our taste.

This came out amazing! This is the best tenderloin I have ever had, and I will be making this again very soon! It was very tender and had great flavor!

This was a great recipe. I used pork tenderloin in place of the beef. Simply place the filling between two pork tenderloins and tie with kitchen string for an elegant presentation. Full of fl...

Change-up - we used PORK tenderloin instead of beef. This recipe still holds with the pork! Follow to the tee - it is delicious and savory!

Excellent recipe! Not a bite was left.

Was very excited to try this recipe with all of the high ratings. Followed the recipe exactly, cooking the tenderloin to medium, but was not a fan of the dry bread crumbs in the recipe. It ma...

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