Mushroom-Stuffed Beef Tenderloin


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Chef: Bob Emmett

Serves: 10


A traditional southern recipe with a twist, great for the holidays.


3/4 cup Marsala wine
1/4 cup minced onion
1/4 cup olive oil
2 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp pepper
(1) 6 lb(s) beef tenderloin, trimmed
1 lb(s) fresh mushrooms, sliced
1/3 cup sliced green onions
2 clove garlic, crushed
3 tbsp butter or margarine, melted
1/2 cup Marsala wine
1 1/2 cup soft whole wheat breadcrumbs
8 slice bacon

Preheat oven to 425 degrees.
Combine first 6 ingredients in a small bowl; stir well.
Place tenderloin in a large shallow dish; pour wine mixture over tenderloin Cover and marinate in refrigerator 8 hours, turning occasionally.
Saute mushrooms, green onions and garlic in butter in a large skillet over medium heat until tender.
Add 1/2 cup wine and simmer until liquid evaporates.
Remove from heat.
Add breadcrumbs; toss gently, and set aside.
Remove tenderloin from marinade; discard marinade.
Slice tenderloin lengthwise but not through the center, leaving one long side connected.
Spoon stuffing mixture into opening of tenderloin Fold top side over stuffing, and tie securely with heavy string at 2 inch intervals.
Sprinkle with garlic salt and pepper.
Place tenderloin, seam side down, on a rack in a roasting pan.
Insert meat thermometer into thickest portion of tenderloin Bake, uncovered, at 425 degrees for 30 minutes.
Cut strings and remove from tenderloin Arrange bacon slices in a crisscross pattern over tenderloin; secure at ends with wooden picks.
Bake an additional 15 to 20 minutes or until bacon is crisp and thermometer registers 140 degrees (rare), 150 (medium-rare) or 160 (medium).
Remove wooden picks.