Mushroom-Stuffed Beef Tenderloin

¾ cup Marsala wine

1 small onion, minced

¼ cup olive oil

2 Tbs. red wine vinegar

½ tsp. each salt & freshly ground pepper

1 beef tenderloin (5 to 6 lbs., trimmed)

1 pound fresh sliced mushrooms

¼ cup sliced green onions

2 cloves garlic crushed

3 Tbs. butter, melted

½ cup Marsala wine

1½ cups soft whole wheat bread crumbs

garlic salt and freshly ground pepper

8 slices of bacon

Combine first 6 ingredients in a small bowl and stir well. Place tenderloin in a large shallow baking dish and pour wine mixture over beef. Cover and marinate in refrigerator approximately 8 hours, turning several times.

Sauté mushrooms, green onions and crushed garlic in butter in a large skillet over medium heat until tender. Add ½ cup wine and simmer until liquid evaporates. Remove from heat, add bread crumbs, toss gently and put aside.

Remove beef from marinade (discard marinade). Slice tenderloin lengthwise to but not through the center leaving one long side connected (to make a pocket for the stuffing).

Spoon the stuffing mixture into the opening of the tenderloin and fold the top side over the stuffing. Tie securely with heavy string at 2 inch intervals. Sprinkle with the garlic salt and freshly ground pepper. Place tenderloin seam side down on a rack in a roasting pan and insert a meat thermometer into the thickest portion of the tenderloin.

Bake, uncovered, at 425° F for 30 minutes. Cut strings and remove from meat. Arrange bacon slices in a criss-cross pattern over tenderloin and secure with wooden picks. Bake 15 to 20 minutes more or until bacon is crisp and thermometer registers 140°-Rare OR 150°-Medium Rare OR 160°-Medium. Remove wooden picks before serving.

Yield 10 to 12 Servings