Stuffed Beef Tenderloin

1/4 cup butter
1 medium onion, chopped
1/2 cup diced celery
1 can (4 ounces) chopped mushrooms
2 cups soft bread crumbs
1/2 to 1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried parsley flakes
One (3 lbs.) beef tenderloin
4 slices bacon

Special Utensils: shallow roasting pan, meat thermometer

Preheat/bake Oven: 350F.

In a small skillet, melt butter over lot heat; saute onion, celery and mushrooms until onion are soft and transparent. Meanwhile, in a mixing bowl combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture; mix well. Make a lengthwise cut 3/4 of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. Place meat, bacon side up, in a shallow roasting pan. Insert meat thermometer into meat, not stuffing. Bake uncovered until meat reaches desired degree of doneness (160F for medium; 170F for well done.) Meat will need to bake one hour or more. Remove from oven; let stand for 15 minutes. Remove toothpicks and slice meat to serve.

Serves: 10-12

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Cajun Country -- New Iberia, Louisiana