Stuffed Beef Tenderloin With
1 beef tenderloin, about 4 pounds
2 tablespoons butter or margarine
1 small onion, chopped
4 slices of white bread or 2 large buns
1 cup milk
2 cups fresh mushrooms, sliced
1/2 cup ham, diced
1 tablespoon parsley, finely chopped
2 tablespoons dry white wine
salt and ground black pepper to taste
2 tablespoons oil
6 bacon slices
2 pounds small new potatoes, about the size of golf balls, pared washed
- Flatten beef tenderloin to be about 3/4
inch thick and season with salt
and paper on both sides. Set aside.
- In a medium size bowl soak white bread or
buns in milk.
- In heavy saucepan melt butter and lightly
brown onions, add sliced mushrooms
and cook for 3 to 4 minutes or until they are just soft.
- Add chopped ham and cook for another 3
minutes, than and squeezed soaked
bread slices, parsley and wine. Season to taste.
- Spread stuffing over the meat and roll up
as jelly roll. Cover the tenderloin
with bacon slices and fasten with kitchen cord.
- Preheat oven to 325 degrees F.
- Place meat in oiled heavy roasting pan,
add 1/3 cup cold water and roast
in constant slow oven (325 degrees) for about 1-1/2 to 1-3/4 hours or
- About 40 minutes before roast is done
place new potatoes in meat drippings
around roast, turning potatoes to coat. Roast till potatoes are done,
occasionally. Season with salt and serve hot with meat.
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