Ingredients:
3 lbs beef tenderloin
1/4 cup butter
1 medium onions, finely diced
1/2 cup celery, finely chopped
1 (4 ounce) cans mushrooms, drained
1 clove garlic, minced
2 cups soft breadcrumbs
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried basil
1/8 teaspoon dried parsley flakes
2 tablespoons kikkoman teriyaki sauce
4 slices thick sliced bacon
Directions:
Take the beef tenderloin out of the refrigerator an hour before cooking.
Saute the onion, celery, mushrooms and garlic in the butter on low heat until onions and celery are clear and soft.
Place the bread crumbs in a bowl and add the salt, pepper, basil,parsley flakes and teriyaki sauce.
Add the onion-celery mixture to the bread crumbs, and lightly toss until well blended.
Make a lengthwise cut all the way down the tenderloin that goes 3/4 way through the tenderloin to make a pocket for the stuffing.
Lightly place the stuffing into the pocket and close the pocket securely with toothpicks.
Place the bacon slices on top of the tenderloin.
Bake uncovered at 350 degrees for 1 hour for a medium-rare tenderloin.
Servings: 6-8
Time preparation: 25 min.
Time total: 85 min.