Stuffed Tenderloin

Trout Bum

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

Instructions

Split 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!

Notes

If 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: