"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mushroom-Stuffed Tenderloin Recipe

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

Dawn Lawrence
Added: Sunday, May 11, 2008


3 bacon strips
1 cup chopped fresh mushrooms
1 garlic clove
3/4 dry bread crumbs, divided
2 tbsp minced fresh parsley
1 beef tenderloin (about 2 lbs.), trimmed
1 tbsp butter, melted
1 tbsp grated Parmesan cheese

In skillet, cook bacon until crisp. Remove bacon; crumble and
set aside. Drain, reserving 1 tbsp drippings. In the drippings,
saute the mushrooms, onion and garlic until tender. Remove
from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
Cut a slit length-wise three-quarters of the way through the
Lightly place stuffing in to pocket; close with toothpicks.
Combine butter and Parmesan cheese; spread over top and
sides of meat. Press the remaining bread crumbs onto butter
mixture. Place meat in a shallow roasting pan.
Bake, uncovered, at 350 for 15 minutes. Cover and bake for
1 hour or until meat reaches desired doneness.
Let stand for 10 minutes. Remove toothpicks before slicing.


Number Of Servings:
Number Of Servings:
6 to 8




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