1 1/2 lb. beef tenderloin roast
3 pieces bacon
1 c. chopped mushrooms
2 tbsp. chopped onion
1 clove garlic, crushed
2 tbsp. snipped parsley
3/4 c. soft wheat or egg bread crumbs
1 tbsp. butter, softened
1 tbsp. grated Parmesan cheese
1 tsp. Dijon mustard

Make a slit the length of the tenderloin roast from one side to within about 1/2 inch of the other side; set aside.

Cook bacon in medium skillet until crisp. Remove bacon and all but one tablespoon drippings. Crumble bacon. Add mushrooms, onion and garlic to drippings in pan. Cook, stirring occasionally, until onion is tender. Stir in parsley, bacon and 1/2 cup bread crumbs. Spoon mushroom mixture down the center of the roast. Compact slightly, if necessary. Bring the two sides of the roast up around the filling to meet. The string around the roast at 1 inch intervals.

Combine butter, cheese and mustard. Spread evenly on roast. Place roast on wire rack in shallow pan. Press 1/4 cup bread crumbs into the butter mixture on top and sides of roast. Cover. Chill, if desired.

Bake roast in 425 degree oven 40 minutes for medium rare. Cover loosely with foil tent after 10 minutes. If chilled, add 5 minutes to cooking time. Remove from oven. Let stand 10 minutes. Serve several 1/4 inch thick slices for each serving. Makes 4 to 6 servings.