"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mushroom Stuffed Beef Tenderloin Recipe

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



3 bacon strips
1 cup mushrooms, chopped
2 TBSP onion, chopped
1 clove garlic, minced
cup dry bread crumbs, divided
2 TBSP fresh parsley, minced
1 (2 lb) beef tenderloin
1 TBSP butter, melted
1 TBSP Parmesan cheese

Cook bacon until crisp. Crumble bacon. In the bacon drippings, saute mushrooms, onions, and garlic until tender. Remove to a bowl. Stir in cup bread crumbs, parsley and crumbled bacon.
Cut a slit lengthwise in the tenderloin. Lightly stuff mushroom mixture in pocket of meat. Close and hold together with toothpicks.

Combine butter and Parmesan cheese. Spread over the top and sides of meat. Press remaining bread crumbs onto the butter/cheese mixture.
Place meat in a shallow pan on rack.
Bake at 350 for 15 minutes. Cover and bake for 1 hour more.
Use meat thermometer to check if done (145 for medium, 160 for well done).
Let stand 10 minute before removing toothpicks.




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