Stuffed Beef Tenderloin
Beef Roast

Succulent Stuffed Beef Tenderloin with Mushroom and Bacon

Sometimes you just need to splurge on a good cut of meat. And a beef tenderloin is so worth it! It is absolutely tender and juicy. To up the flavor, I stuffed my beef tenderloin with mushrooms and bacon. Resulting in an utterly succulent dish to serve to my family! And to make it even better, it is completely Keto friendly and gluten free! Which makes this a great main to serve to those with multiple diet restrictions.

To ensure that you get a proper cook on the stuffed beef tenderloin, I suggest using a temperature probe while cooking. Because you do not want to overcook this beautiful cut of meat! That would be so sad. And you would be missing out on the full mouthwatering deliciousness of a perfect beef tenderloin. I love to use my ThermoPro digital meat thermometer to ensure that I do not overcook my meat. You can find a link for the one that I like to use below.

Serving Suggestions for Stuffed Beef Tenderloin

This main dish would taste delicious with any side. If you want Keto friendly, I would suggest steamed broccoli and mashed cauliflower. For those that do not have any dietary restrictions, I would serve with candied Brussels sprouts and garlic mashed potatoes.

Stuffed Beef Tenderloin

Mushroom and Bacon Stuffed Beef Tenderloin

Prep Time 5 mins
Cook Time 35 mins
Resting Time 20 mins
Course Main Course
Servings 6

Ingredients
  

  • lb Beef Tenderloin
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Butter
  • 1 cup Mushrooms, diced
  • 1 clove Garlic, minced
  • 4 slices Bacon, chopped
  • 1 tsp Sea Salt
  • ½ tsp Pepper

Compound Butter

  • 4 Tbsp Butter
  • 2 tsp Horseradish
  • 2 cloves Garlic, minced finely
  • 1 tsp Dried Basil

Instructions
 

  • Mix the ingredients for the compound butter and set aside.
  • Preheat the oven to 375°F.
  • Slice the tenderloin in the middle, ensuring you leave one inch attached. Coat the inside with the Dijon mustard.
  • Melt the butter in an oven safe pan over medium-low heat. Add the mushrooms, garlic and bacon. Saute until the bacon is crisp and the mushrooms are soft.
  • With a slotted spoon, remove the ingredients from the pan and place inside the beef tenderloin. Reserve the remaining fat in the pan.
  • Close up the beef tenderloin and tie in at least three places with kitchen twine.
  • Coat the outside of the tenderloin with sea salt and pepper.
  • Heat up reserved fats (add olive oil if needed) in the pan over medium-high heat. Sear all sides of the tenderloin until the outside is browned; about 3-4 minutes per side.
  • Spread half of the compound butter on the top of the tenderloin, and place the remaining butter in the fridge for serving.
  • Place a temperature probe into the tenderloin and place in the oven. Cook for about 20 – 25 minutes or until an internal temperature of 120°F for medium-rare.
  • Remove and let rest in the pan for 15 – 20 minutes.
  • Place on a cutting board and slice.
  • Serve with remaining compound butter.
Keyword Beef, Keto

“Finally, brethren, pray for us, that the word of the Lord may run swiftly and be glorifies, just as it is with you, and that we may be delivered from unreasonable and wicked men; for not all have faith. But the Lord is faithful, who will establish you and guard you from the evil one. And we have confidence in the Lord concerning you, both that you do and will do the things we command you. Now may the Lord direct your hearts into the love of God and into the patience of Christ.”

2 Thessalonians 3:1-5

Leave a Reply

Your email address will not be published.

Recipe Rating