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<RecipeList>
<Recipe recipeId="7503" locale="en">
<RecipeHeader>
<RecipeTitle>Bacon-Wrapped Beef Tenderloin with Herb Stuffing</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<Ingredient id="1759" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="227.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 cup (2 sticks)</IngredientQuantity>
<IngredientItem>butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1112" quantity="6.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>6</IngredientQuantity>
<IngredientItem>garlic cloves</IngredientItem>
<IngredientComment>chopped</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="4.0" unit="cups" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>4 cups</IngredientQuantity>
<IngredientItem>fresh breadcrumbs made from crustless French bread</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1152" quantity="2.5" unit="cups" comment="" defaultState="true" weightGram="60.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 1/2 cups</IngredientQuantity>
<IngredientItem>chopped fresh parsley</IngredientItem>
<IngredientComment>(from 2 to 3 large bunches)</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="2.0" unit="(2 1/4 to 2 1/2 pound)" comment="" defaultState="true" weightGram="1120.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 2 1/4- to 2 1/2-pound</IngredientQuantity>
<IngredientItem>center-cut beef tenderloin roasts</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="951" quantity="24.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>20 to 24</IngredientQuantity>
<IngredientItem>bacon slices</IngredientItem>
<IngredientComment>(about 1 1/2 pounds)</IngredientComment>
</Ingredient>
<Ingredient id="698" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Canola oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.)
Preheat oven to 400°F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.
</RecipeText>
</Recipe>
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