Holiday Stuffed Tenderloin

This masterpiece has become a Christmas Dinner Tradition in our home over the last several years.  We hope you enjoy this gourmet recipe for all of your special occasions.

Ingredients:

● 1 beef tenderloin - approximately 15 inches in length, trimmed.

● 1/2 lb of center cut bacon.

● 1/2 medium size onion, chopped.

● 3 green onions, chopped.

● 4 cloves of garlic, minced.

● 1/4 cup red wine.

● Granddaddy's Ultimate Cajun Seasoning

● 1 package shitake mushrooms, chopped.

● 1 package portabella mushrooms, chopped.

● fresh basil leaves, chopped finely.

● grated parmesan cheese.

● cooking string/twine.

● large sauté pan.

● meat thermometer.

● broiling pan or grill

On medium heat, begin by cooking all the bacon; remove, chop up, and set aside.  Leave enough bacon grease in the pan to cover the bottom and add in the white onion; cook until translucent.  Next add in the wine and mushrooms; allow this to simmer and reduce until most of the liquid is gone.  Finally, add the green onions, bacon bits, garlic, seasoning to taste, and cheese for 1 minute and remove from heat.  Once this mixture cools, it will be the stuffing for the loin.

To make the stuffed tenderloin, begin by slicing one side of the loin and turning the meat as you slice.  The goal here is to make a rounded loin into a flat one.  Once the loin is flattened out, season both sides and pile on the stuffing.  Use the cooking twine to tie up the loin, starting from one end and work your way to the other end.  This part takes some patients, so don't worry if you loose some of the stuffing.

Preheat your oven or grill to 350 degrees and add your stuffed tenderloin.  Cook uncovered for about an hour or until the internal temperature reaches the desired doneness (140 degrees for rare, 155 degrees for medium, and 170 degrees for well done).  Remove from oven and allow the loin to rest for 20 minutes before slicing.  Best served with garlic mashed potatoes and mixed vegetables.