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Genrose’s Stuffed Beef Tenderloin

"We've belonged to the same supper club for 45 years." This flavorful, elegant stuffed tenderloin may just steal the show! Katie Whitworth, Lexington, KY
  • Total Time
    Prep: 30 min. Bake: 50 min. + standing
  • Makes
    16 servings

Ingredients

  • 5 bacon strips
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 2 cups seasoned stuffing cubes
  • 1/4 cup chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 beef tenderloin (5 pounds)

Directions

  • In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
  • In the same skillet, saute mushrooms and onion in butter until tender. Stir in the stuffing cubes, broth, salt, garlic salt and pepper.
  • Preheat oven to 425°. Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound stuffing over the center. Bring up sides of tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Arrange bacon over the top.
  • Bake, uncovered, 50-80 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cover loosely with foil if top browns too quickly. Remove meat to a serving platter. Cover and let stand 10 minutes before slicing.
Nutrition Facts
5 ounces stuffed cooked beef: 253 calories, 10g fat (4g saturated fat), 66mg cholesterol, 220mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

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