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Truth be told, it’s a round roast, but the recipe is exactly how mom prepared tenderloin.
1. Melt butter in a skillet over medium heat and sauté onions, celery and mushrooms for about 10 minutes.
2. Meanwhile in a mixing bowl, combine bread crumbs, salt, pepper, basil and parsley. Add the completed sauté mixture and mix well.
3. Preheat oven to 300 degrees F. Make a lengthwise cut 3/4 of the way through the beef roast, making a ‘pocket’ of sorts. Place in a roasting pan that has been coated with cooking spray.
4. Grab 8-10 toothpicks before you get your hands messy. Place stuffing mixture in the pocket of the roast. Close up roast and hold together with toothpicks.
5. Insert meat thermometer into thickest part of roast. Place bacon slices over top of roast.
6. Bake uncovered in a 300 degree F oven for 1 1/2 to 2 hours, or until thermometer reads 140F. Allow roast to rest for 10 minutes before slicing.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!