Ingredients
1 medium onion, chopped3 garlic cloves, minced1/4 cup butter, cubed1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped2 cans (6 ounces each) sliced mushrooms, drained1-1/2 cups chicken broth1 package (6 ounces) stuffing mix1 beef tenderloin roast (3 to 3-1/2 pounds)4 bacon strips, halved
Preparation
In a large skillet, saute onion and garlic in butter until tender. Stir in the artichokes, mushrooms and broth. Bring to a boil. Remove from the heat. Stir in stuffing mix; cool slightly.
Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
Spread stuffing mixture over meat. Roll up jelly-roll style, starting with a long side. Tie the roast at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan; arrange bacon pieces over roast.
Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
