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Ingredients
- 1 1/2 pound beef tenderloin roast
- 3 pcs bacon
- 1 c. minced mushrooms
- 2 T minced onion
- 1 clove garlic, crushed
- 2 T snipped parsley
- 3/4 c. soft wheat or possibly egg bread crumbs
- 1 T butter, softened
- 1 T grated Parmesan cheese
- 1 teaspoon Dijon mustard
Directions
- Make a slit the length of the tenderloin roast from one side to within about 1/2 inch of the other side; set aside.Cook bacon in medium frying pan till crisp. Remove bacon and all but one tbsp drippings. Crumble bacon. Add in mushrooms, onion and garlic to drippings in pan. Cook, stirring occasionally, till onion is tender. Stir in parsley, bacon and 1/2 cup bread crumbs. Spoon mushroom mix down the center of the roast. Compact slightly, if necessary. Bring the two sides of the roast up around the filling to meet. The string around the roast at 1 inch intervals.
- Put together butter, cheese and mustard. Spread evenly on roast. Place roast on wire rack in shallow pan. Press 1/4 cup bread crumbs into the butter mix on top and sides of roast. Cover. Refrigerate, if you like.
- Bake roast in 425 degree oven 40 min for medium rare. Cover loosely with foil tent after 10 min. If chilled, add in 5 min to cooking time. Remove from oven. Let stand 10 min. Serve several 1/4 inch thick slices for each serving. Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 177g | |
| Calories 467 | |
| Calories from Fat 396 | 85% |
| Total Fat 44.09g | 55% |
| Saturated Fat 15.88g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 846mg | 35% |
| Potassium 440mg | 13% |
| Total Carbs 4.73g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.49g | 1% |
| Protein 13.55g | 22% |
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