"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mushroom Stuffed Beef Tenderloin Recipe

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This recipe for Mushroom Stuffed Beef Tenderloin, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Lawrie
Added: Saturday, November 24, 2007


3/4 cup Marsala wine
1/4 cup minced onion
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 (5-6#) whole beef tenderloin, trimmed
1 pound fresh mushrooms
1/3 cup sliced green onions
2 cloves garlic, crushed
3 tablespoon butter or margarine, melted
1/2 cup Marsala wine
1 1/2 cups soft whole wheat breadcrumbs
garlic salt
freshly ground pepper
8 slices bacon
tomato roses
fresh parsley sprigs

Combine first 6 ingredients in a small bowl; stir well. Place
tenderloin in a large shallow dish; pour wine mixture over
tenderloin. Cover and marinate in refrigerator 8 hours, turning
Saute mushrooms, green onions and garlic in butter in a large
skillet over medium heat until tender. Add 1/2 cup wine, and
simmer until liquid evaporates. Remove from heat. Add
breadcrumbs; toss gently, and set aside.
Remove tenderloin from marinade; discard marinade. Slice
tenderloin lengthwise to, but not through, the center, leaving
one long side connected.
Spoon stuffing mixture into opening of tenderloin. Fold top
side over stuffing, and tie securely with heavy string at 2-inch
intervals. Sprinkle with garlic salt and pepper. Place
tenderloin, seam side down, on a rack in roasting pan. Insert
oven proof meat thermometer into thickest portion of
Bake uncovered at 425 oven for 30 minutes. Cut
strings and remove from tenderloin. Arrange bacon slices in
a crisscross pattern over tenderloin; secure at ends with
wooden picks. Bake an additional 15-20 minutes or until
bacon is crisp and thermometer registers 140.
Remove wooden picks. If desired, garnish with tomato roses
and parsley.
Yield: 8-10 servings.




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