GREENVILLE — The Herald-Banner's publisher, Lisa Chappell, shares this recipe for stuffed beef tenderloin.
6lb. beef tenderloin
2 6-oz. cans of mushrooms, sliced
6 c. soft bread crumbs
Salt & pepper
6 slices of bacon (optional)
1 med. Onion, chopped
¾ c. butter
1 c. diced celery
Split and flatten tenderloin.
Lightly brown onion and mushrooms in butter. Place bread crumbs in a large roast pan.
Dice celery into bread and mix hot water, just enough to moisten.
Add onion, mushrooms and butter into the bread mixture. Season to taste.
Spread dressing over half of the meat. Bring second half over to close.
Fasten edges together with toothpicks.
Spread any remaining dressing over top of the meat then top with bacon slices (optional).
Roast uncovered at 350 degrees for 1-1 ½ hours.