3 bacon strips
1 cup chopped fresh mushrooms
2 tablespoons chopped onion
1 clove garlic, minced
1 cup dry bread crumbs, divided
2 tablespoons minced fresh parsley
1 beef tenderloin
2 tablespoons butter or margarine, melted
2 tablespoons grated parmesan cheese


In a skillet, cook bacon until crisp. Remove bacon; crumble, and set aside, reserving drippings. In the drippings, sauté mushrooms, onion and garlic just until tender. Remove from heat and stir in 1/2 cup bread crumbs, parsley and bacon.

Cut a slit lengthwise through the tenderloin. Lightly place stuffing in the pocket and close with toothpicks. Combine butter and parmesan cheese; spread over top and sides of meat. Press the remaining bread crumbs onto butter mixture. Place meat in a shallow roasting pan, and bake, uncovered, in a 350 degree oven for 15 minutes.

Lower oven temperature, cover and bake for 45 minutes to 1 hour or until meat thermometer registers 155 degrees (for medium). Let stand a few minutes and remove toothpicks before slicing.

Yields about 8 servings.