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

Melt butter in a small skillet over low heat. Saute onions, celery and mushrooms until onion is soft and transparent, about 10 minutes.

Place bread crumbs in a 1 quart bowl. Mix in the salt, pepper, basil leaves and parsley flakes. Pour in the 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. Place stuffed meat in a 3 quart Pyrex oblong baking dish. Bake uncovered in a 350 degree oven for 1 hour for medium rare. Serves 8.