Last evening, Mrs. Egham and I enjoyed one of our occasional "special meals". We decide to put some extra effort and funds into a nice dinner; prepare it together; set the dining room table with china, crystal, and silver; find a good wine to accompany the meal and enjoy a fine, leisurely meal.
Our main course this time was Mushroom-stuffed Beef Tenderloin....It was wonderful! Victoria, it's probably the best bacon recipe I've tried.
I cut all the following measurements in half and cooked it on the gas grill. If you ever want to splurge, I highly recommend it.
Mushroom-Stuffed Beef Tenderloin
¾ cup Marsala wine
¼ cup minced onion
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon salt
½ teaspoon pepper
1 (5 to 6 lb) beef tenderloin, trimmed
1 pound fres mushrooms, sliced
1/3 cup sliced green onions
3 tablespoons butter
½ cup Marsala wine
1 ½ cups whole wheat breadcrumbs
Garlic salt
Freshly ground pepper
8 slices bacon
Tomato roses (optional)
Fresh parsley sprigs (optional)
Combine first 6 ingredients in a small bowl; stir well. Place tenderloin in a large shallow dish; pour wine mixture over tenderloin. Cover and marinate in refrigerator 8 hours, turning occasionally.
Sauté mushrooms, green onions, and garlic in butter in a large skillet over medium heat until tender. Add 1.2 cup wine, and simmer until liquid evaporates. Remove from heat. Add breadcrumbs; toss gently, and set aside.
Remove tenderloin from marinade; discard marinade. Slice tenderloin lengthwise to, but not through, the center, leaving one long side connected.
Spoon stuffing mixture into opening of tenderloin. Fold top side over stuffing and tie securely with heavy cotton string at 2-inch intervals. Sprinkle with garlic salt and pepper. Place tenderloin, seam side down, on a rack in a roasting pan. Insert meat thermometer into thickest portion of tenderloin.
Bake, uncovered at 425 ° for 30 minutes. Cut strings and remove from tenderloin. Arrange bacon slices in a crisscross pattern over tenderloin; secure at ends with wooden picks. Bake an additional 14 to 20 minutes or until bacon is crisp and thermometer registers 140° (rare…..or 150° for medium-rare, 160° for medium). Remove wooden picks. If desired, garnish with tomato roses and parsley.
Makes 10 to 12 servings.