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

Melt butter. Saute onion, celery and mushrooms until onion is soft and transparent. Place bread crumbs in 1 quart bowl, mix in salt, pepper, basil leaves and parsley. Pour into butter and onion mixture; blend well. Slice tenderloin lengthwise 3/4 of the way in. Stuff tenderloin pocket with stuffing, close with toothpicks. Place bacon strips diagonally across, covering toothpicks. Bake in baking dish for 1 hour at 350 degrees for medium rare. Serves 6 to 8.