"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (2 sticks) butter
6 garlic cloves, chopped
4 cups fresh breadcrumbs made from crustless French Bread
2 1/2 cups chopped fresh parsley (from 2-3 large bunches)
2 - 2 1/4 to 2 1/2 pound center cut beef tenderloin roasts
20-24 bacon slices (about 1 1/2 pounds)
Canola Oil

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 1 long side, cut each tenderloin lengthwise almost
in half, stopping about 1/2 inch from opposite long side. Open
tenderloins like books. Sprinkle cut sides with salt and
pepper. Pack half of stuffing on 1 side of each tenderloin.
Fold plain side over stuffing.
Slightly overlap half of bacon slices on sheet of parchment
paper, forming rectangle equal in length to 1 tenderloin. Place
tenderloin at 1 edge, across bacon ends. Using parchment
as aid, roll up tenderloin in bacon. Using kitchen string,
secure bacon around tenderloin, tying at 1 1/2 inch intervals,
then tie once lengthwise. Repeat with remaining bacon and
tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins
and refrigerate. Let stand at room temperature 1 hour before
continuing.)
Preheat oven to 400. Pour enough oil into large
skillet to coat bottom; heat over high heat. Add 1 tenderloin.
Saute until bacon is brown, turning often, about 10 minutes.
Transfer to rimmed baking sheet. Repeat with second
tenderloin. Roast until thermometer inserted into center of
each registers 130 for medium-rare, about 30
minutes. Transfer to platter. Let stand 15 minutes. Cut off
strings. Cut tenderloins into 1/2 inch thick slices.

 

 

 

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