Ingredients: |
Ingredients: 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
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Directions: |
Directions: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 occasionally. 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 tenderloin. Bake uncovered at 425º 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 140º. Remove wooden picks. If desired, garnish with tomato roses and parsley. Yield: 8-10 servings. |