Taste of Home - Beef Tenderloin
Holiday Beef TenderloinSpecial company deserve special treatment. Serve with horseradish cream, rice pilaf and a beautiful green salad. Dont forget dessert! ½ stick butter, divided and melted1 medium onion, chopped½ cup diced celery1 (4 oz.) can sliced mushrooms, drained well2 cups soft bread crumbs¼ cup dried cranberries¼ cup pine nuts1 t. saltPinch of black pepper to taste½ t. dried basilPinch of dried parsley flakes3 lbs. beef tenderloin, trimmed4 slices baconMelt 2 T. butter in a small skillet over low heat. Add onion, celery and mushrooms; sauté until onion is soft. Place bread crumbs in large bowl; add cranberries, pine nuts, salt, pepper, basil, parsley flakes, the remaining melted butter and onion mixture. Lightly mix. Make a lengthwise cut three-quarters of the way through the tenderloin. Place the stuffing lightly in the pocket. Tie tenderloin pocket together or close by fastening with toothpicks. In large cast iron skillet drizzled with oil, carefully sear the outside of the tenderloin over medium high heat. Place seared and stuffed tenderloin in large oblong glass dish or pan. Wrap bacon strips diagonally over the top, covering the picks and the pocket. Roast, uncovered, in a 350 degree oven to an internal temperature of 125-135 degrees for medium rare. When roasted to your liking, let tenderloin sit, covered, on countertop for at least 15 minutes before serving. STEP ONE:Butter is already melted and onion, celery and shrooms are sautéingSTEP TWO:Make bread crumbs (with mini processor) and place in large bowl. Add cranberries, pine nuts, salt, pepper, basil, parsley flakes and remaining melted butter with onion mixture. Mix lightlySTEP THREE:Place tenderloin on large surface (i.e. parchment or wax paper) and cut pocket. Place stuffing inside of pocket and close with toothpicks. STEP FOUR:Brown sides in large cast iron skillet drizzled with oil to sear all sides (tongs)STEP FIVE:Place tenderloin in large pan and wrap bacon strips diagonally over top, covering the picks and pocket.STEP SIX:Roast. To Serve:On plate with horseradish cream, rice pilaf and green salad.
Author: reynoldsmarket
Keywords: food stuffed beef tenderloin recipe
Added: October 16, 2008