"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bacon-Wrapped Beef Tenderloin with Herb Stuffing Recipe

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This recipe for Bacon-Wrapped Beef Tenderloin with Herb Stuffing, by , is from The Hungry Baby Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Meylink
Added: Friday, February 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. (2 sticks) butter
6 garlic cloves, chopped
4 cups breadcrumbs
2 1/2 c. chopped fresh parsley (2 or 3 large bunches)
2 (2 1/2 lb.) center-cut beef tenderloin roasts
20-24 bacon slices (about 1 1/2 lbs.)

Directions:
Directions:
Melt butter in large pot over medium heat. Add garlic; saute 2 minutes. Add breadcrumbs. Saute until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.

Starting at one long side, cut each tenderlin lengthwise almost in half, stopping aout 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on one side of each tenderloin. Fold plain side over stuffing.

Slightly overlap half of bacon slices on a sheet of parchment paper, forming rectangle equal in length to one tenderlooin. PLace tenderlin at one edge, across bacon ends. Using parchment as an aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie onces lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared one day ahead. Wrap tenerloins and refrigerate. Let stand at room temperature one hour before continuing.)

Preheat oven to 400F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add one tenderloin. Saute until bacon is borwn, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Rost until thermometer inserted into center of each registers 130F to 135F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
Prep: 40 min./Cook: 30 min.
Personal Notes:
Personal Notes:
This might be the perfect food...just ask Joe!

 

 

 

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