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Stuffed Tenderloin

Trout BumTrout Bum Posts: 343
edited 11:06PM in Beef
Ingredients
• 12 lb Beef Tenderlion
• 6 Tbs Butter
• &#189 Cup Cooked Chopped Onion
• &#189 Cup Chopped Celery
• 3 Cup Soft Bread Crumbs
• 1 can Sliced Mushrooms
• 3 Strips of Bacon

InstructionsSplit the Tenderloin lengthwise.
Mix all the ingredients in a bowl (note:the onions are cooked).
Spread the mixture over ½ of the meat.
Lay other half of meat on top.
Salt and pepper to taste.
Lay 3 strips of Bacon on top of the roast.
Tie off roast every inch or so with Butchers twine.Preheat the Egg to 325.
Cook indirect with Bacon up (will take about 1 hour for med. rare).
Monitour the temperature with a Polder, etc. (keep dome closed).
Remove when internal temperature is about 5 degrees below desired doneness.
Allow to sit 10-15 minutes before serving.
Slice as you go, do not slice before ready to serve.
Absolutely delicious!NotesIf cooked to a little less than desired doneness (rare instead of medium rare. etc.), you can eat in from both ends and reheat the middle a couple of days later.
Also makes great leftover sandwiches.Number of Servings: Time to Prepare:
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