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Taste of Home - Beef Tenderloin

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Published on Oct 16, 2008

Holiday Beef Tenderloin
Special company deserve special treatment. Serve with horseradish cream, rice pilaf and a beautiful green salad. Dont forget dessert!

½ stick butter, divided and melted
1 medium onion, chopped
½ cup diced celery
1 (4 oz.) can sliced mushrooms, drained well
2 cups soft bread crumbs
¼ cup dried cranberries
¼ cup pine nuts
1 t. salt
Pinch of black pepper to taste
½ t. dried basil
Pinch of dried parsley flakes
3 lbs. beef tenderloin, trimmed
4 slices bacon

Melt 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 sautéing

STEP 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 lightly

STEP 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.

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