Stuffed Beef Tenderloin

Stuffed Beef Tenderloin Recipe

by Rachel Erb February 05, 2019

What could be better than a 100% Grass Fed Beef Tenderloin Roast? Why not add some stuffing and bacon - then it should be super delicious.
I decided to try it for our Christmas meat this year - and it was delicious! And since it was so good, we are sharing the recipe with you, just in case you want to try it for yourself sometime.
The original recipe I found from Taste of Home, which we used as our guideline, but made a few modifications as we went along.
Start with gathering your ingredients together:
  • 3-4 lb WR GrassFed Beef Tenderloin Roast
  • 6-8 slices WR Pasture Raised Bacon
  • 1 medium onion, chopped
  • 1/2 cup diced celery
  • sliced mushrooms (original recipe called for 1 can sliced mushrooms, I opted for 1-2 cups sliced fresh mushrooms)
  • 1/4 cup butter, cubed
  • 2 cups soft bread crumbs (about 3 slices)
  • 1/2 - 1 tsp salt
  • 1/4 tsp dried basil (or 1 tsp fresh)
  • 1/4 tsp dried parsley (or 1 tsp fresh)
  • 1/8 tsp pepper
In a large frying pan, saute the onion, celery and mushrooms in butter until the vegetables are tender.
Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Then add onion mixture and mix together well.
Now it's time to dress up the tenderloin roast. Make a lengthwise cut three-fourths of the way through the tenderloin.
Flatten roast and season with salt and pepper - on the inside and outside (we failed to do the outside and wished we had.)
Lightly place stuffing in the middle of the roast, fold both sides up around stuffing, and secure top with toothpicks.
Wrap bacon strips around the roast, covering the toothpicks and stuffing pocket.
Farmer Mark (who likes his bacon) went a bit "too happy" with the bacon (in my opinion) and added a few more layers. Next time I won't let him do this as the inside layers weren't at all crispy - too stringy for my liking.
Original recipe cooking instructions: Place the meat in a shallow roasting pan. Bake, uncovered, at 350 until meat reaches desired doneness (Internal meat temperature for medium-rare: 145, medium: 160, well-done 170).
We had ours in the oven, covered, at 300 for 1.5 hours. The meat was the perfect doneness (for our preferences) - a hint of pink in the middle yet. Bacon could have been a bit more crispy (in my opinion).
And here is the final product:
Aside from a few minor changes that I would make next time (ie. less bacon), we all thought it turned out delicious and will definitely make it again sometime.
Try it out for yourself and adapt to suite your own preferences. If you're not sure where to find a 100% Grass Fed Tenderloin Roast or some delicious Pasture-Raised Bacon, we can help you out with that.
Give us a call at 519-504-5102 or place an order right here on our website! All orders over $300 to the GTA (including Toronto, Mississauga, Kitchener, Waterloo, Cambridge, Guelph, and Stratford) ship Free!!!
Happy Cooking (&  Eating)!!!!!



Rachel Erb
Rachel Erb


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