Recipe(tried): Stuffed Tenderloin in Marsala Sauce with New Potatoes

Melissa I served this for last Christmas as a supper and it was excellent. Also It serves 10-12 easily. I used Aspargus as a side dish.

Stuffed tenderloin in Marsala Sauce with New Potatoes

3/4 cup Marsala wine
1/4 cup minced white onion
1/4 cup olive oil
2 TBLS red wine vinegar
1/3 tsp salt
1/2 tsp fresh ground black pepper
1 5-6 pound beef tenderloin trimmed
1 pound fresh mushrooms
1/3 cup sliced green onions
2 cloves garlic crushed
3 TBLS butter melted
1/2 cup Marsala wine
1 cup soft whole wheat bread crumbs
1 tsp Garlic salt
Frseh Ground Black pepper to taste
8 slices "good grade" of thick sliced bacon
Fresh Parsley sprigs for garnish
2-3 pounds fresh small new potatoes washed & cut in half

combine first 6 ingredients in small bowl mix well. place tenderloin in large glass shalow dish. Pour wine mixture over tenderloin; cover and marinate 8 hours in refrigerator turning occasionally.

Saute' mushrooms, green onions, and garlic in butter in large skillet over medium heat until tender Add 1/2 cup wine and simmer until liquid evaporates. Remove from heat; add bread crumbs, toss gently and set aside.
Remove tenderloin from marinade, discarding marinate. Slice tenderloin lenght wise to but NOT thru the center, leaving one lonf side connected.

Spoon stuffing Mixture into opening of tendereloin. Fold top side over stuffing. Using a good heavy cotton kitchen string, tie securley at 1 inch intervals. Sprinkle with garlic salt and black pepper. Place on roasting rack seam side down.Place rack into roasting pan. Insert meat thermometer into thickest part of meat.

Bake uncovered at 425 degrees for 30 minutes. Cut strings and remove from tenderloin. Arrange bacon slices in criss cross patrtern over tenderloin, securing with tooth picks especilly at the ends. Bake an addtional 15 to 2o minutes or until bacon is crisp. and thermomter reads 140 degrees for rare, 150 degrees for medium rare or 160 degrees for medium. Remove tooth from meat picks and place on serving platter. Arrange roasted new potatoes around tenderloin. Garnish with parsley sprigs.

Cut new potatoes in half and place in bottom of roasting pan, cut side down, to roast as the tenderloin does.

I hope this is what you maybe looking for. It was a hit at supper. You may slice the tenderloin in rounds at the table as you serve your guests. Barbara