ARTICHOKE-STUFFED BEEF TENDERLOIN

Artichoke-Stuffed Beef Tenderloin image

My bacon-wrapped tenderloin looks time-consuming to make but requires just 30 minutes of prep work before baking. A big slice of the stuffed beef is almost a meal-in-one. -Jamie Jones, Madison, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
3 garlic cloves, minced
1/4 cup butter, cubed
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 cans (6 ounces each) sliced mushrooms, drained
1-1/2 cups chicken broth
1 package (6 ounces) stuffing mix
1 beef tenderloin roast (3 to 3-1/2 pounds)
4 bacon strips, halved

Steps:

In a large skillet, saute onion and garlic in butter until tender. Stir in the artichokes, mushrooms and broth. Bring to a boil. Remove from the heat. Stir in stuffing mix; cool slightly., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Spread stuffing mixture over meat. Roll up jelly-roll style, starting with a long side. Tie the roast at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan; arrange bacon pieces over roast. , Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 351 calories, Fat 14g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 792mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.