Stuffed Beef Tenderloin With New Potatoes


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 and drained

  • 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 till done.
  • About 40 minutes before roast is done place new potatoes in meat drippings around roast, turning potatoes to coat. Roast till potatoes are done, turning occasionally. Season with salt and serve hot with meat.