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1/4 c. butter
1 med. onion, chopped
1/2 c. diced celery
1 can (4 oz.) sliced mushrooms, drained well
2 c. soft bread crumbs
1/2 tsp. salt
1/8 tsp. black pepper
1/2 tsp. basil leaves
1/8 tsp. parsley flakes
3 lbs. beef tenderloin
4 slices bacon

Saute onion, celery and mushrooms in melted butter, until onion is soft and transparent. Mix salt, pepper, basil leaves and parsley flakes into bread crumbs. P our in butter and onion mixture. Lightly mix until well blended.

Make a lengthwise cut, 3/4 of the way through the tenderloin. Lightly place stuffing in the pocket formed by the cut. Close the pocket by fastening meat together with wooden toothpicks. Place bacon strips diagonally across the top, covering the picks and the pocket. Bake uncovered in a 350 degree moderate oven for 1 hour (medium-rare); 1 1/2 hours (medium-well).

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