My husband and I both retired recently – me from the local bank and he from a paper mill. We’ve always loved to fish and we also enjoy skiing…so we like hearty meals. 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We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!","recipeIngredient":["1 medium onion, chopped","1\/2 cup diced celery","1 can (4 ounces) chopped mushrooms, drained","1\/4 cup butter, cubed","2 cups soft bread crumbs (about 3 slices)","1\/2 to 1 teaspoon salt","1\/4 teaspoon dried basil or 1 teaspoon fresh basil","1\/4 teaspoon dried parsley flakes or 1 teaspoon chopped fresh parsley","1\/8 teaspoon pepper","1 beef tenderloin roast (3 pounds)","4 slices bacon"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender."},{"@type":"HowToStep","text":"Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well."},{"@type":"HowToStep","text":"Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket."},{"@type":"HowToStep","text":"Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":"","fatContent":"","cholesterolContent":"","sodiumContent":"","carbohydrateContent":"","fiberContent":"","proteinContent":""},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"philbennison"},"reviewBody":"I don't usually write reviews but I have just served this to my wife of 13 years and her first words were .... \"this is orgasmic!!!\" did it with a 1lb fillet cooked for 25 mins and rested for 10 mins. It was the best meal I have had for bloody ages !!!! Served with mange tout and potato dauphinouis. Bloody awesome","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tomsaaristo"},"reviewBody":"I cannot wait to make this! I'll be serving mine with Aligot (French-style mashed potatoes). Do you take the toothpicks out while you are carving? As the bacon is covering the roast, I can only imagine it is up to the carver to remember that there are toothpicks and to remove them","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"3723","romance_copy_dek":"My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. 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I cannot wait to make this! I'll be serving mine with Aligot (French-style mashed potatoes). Do you take the toothpicks out while you are carving? As the bacon is covering the roast, I can only imagine it is up to the carver to remember that there are toothpicks and to remove them<\/p>","CommentId":1,"DateRated":"01\/17\/2012 15:06","GUID":"b87ad7e5e78f4d2ca64b5a486f30524e","MemberId":6460206,"Rating":5,"ScreenName":"tomsaaristo","SubmittedDate":"01\/17\/2012 15:06"},{"Comment":"
I don't usually write reviews but I have just served this to my wife of 13 years and her first words were .... \"this is orgasmic!!!\" did it with a 1lb fillet cooked for 25 mins and rested for 10 mins. It was the best meal I have had for bloody ages !!!! Served with mange tout and potato dauphinouis. Bloody awesome<\/p>","CommentId":2,"DateRated":"11\/27\/2010 15:15","GUID":"ae5978bc603b4187832f4f7d10f271d3","MemberId":5635896,"Rating":5,"ScreenName":"philbennison","SubmittedDate":"11\/27\/2010 15:15"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51665,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":44022,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":312419,"name":"Pot Roasts","slug":"pot-roasts","term_group":0,"term_taxonomy_id":312354,"taxonomy":"categories-v2","description":"Take dinner low and slow with these pot roast recipes for savory suppers that are hearty and hands-off.","parent":310796,"count":358,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pot-roasts\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Stuffed Beef Tenderloin"}},"analytics":[],"yoast_head":"\n