Recipe - Stuffed Beef Tenderloin

One fourth cup Butter or margarine
1 md Onion; chopped
One half cup Diced celery
1 cn Chopped mushrooms; drained
(4 ounces)
2 cup Soft bread crumbs; (about 3
slices)
One half teaspoon Salt; up to 1
1/8 teaspoon Pepper
One fourth teaspoon Dried basil or 1 teaspoon
fresh basil
One fourth teaspoon Dried parsley flakes or 1
teaspoon
; chopped fresh parsley
1 Beef tenderloin; (about 3
pounds),
; trimmed
4 sl Bacon

In a small skillet, melt butter over low heat. Sauté, onion, celery and
mushrooms until onion is soft and transparent. Meanwhile, in a mixing bowl,
combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture
and mix well. Make a lengthwise cut 34 of the way through the tenderloin.
Lightly place stuffing in the pocket; close with toothpicks. Place bacon
strips diago nally across the top, covering the picks and pocket. Place
meat, bacon side up, in a shallow roasting pan. Insert meat thermometer
into meat, not stuffing. Bake, uncovered, at 350 until meat reaches desired
degree of doneness: 140 for rare, 1600 for medium and 1 7Q0 for welldone.
(Meat will need to bake approximately 1 hour for medium.) Remove from oven;
let stand for 15 minutes. Remove toothpicks and slice. Yield: 1012