Stuffed Beef Tenderloin | Just A Pinch Recipes

Ingredients

• ## FOR THE FILLING
• 5 tablespoon(s) olive oil
• 2 large red bell peppers (or one green and one red) sliced thin into strips
• 1 sweet onion,sliced into thin strips
• 3 clove(s) garlic,minced
• 3/4 teaspoon(s) dried rosemary
• 12 ounce(s) fresh baby portabella mushrooms ( or shiitake) thinly sliced
• 3 tablespoon(s) dried parsley (or 1/2 cup fresh,chopped)
• - salt and pepper to taste
• ## FOR THE BEEF
• 3 pound(s) whole beef tenderloin trimmed of fat and sinew
• - olive oil to rub onto meat
• 1/2 teaspoon(s) rosemary (dried or fresh)
• 2 tablespoon(s) olive oil
• 4 strips of bacon (cut in half) to drape over roast
• ## FOR THE SAUCE
• 3 tablespoon(s) brandy
• 2 1/4 cup(s) beef stock (can use 2 beef bollion cubes in water)
• 1 1/2 tablespoon(s) Dijon mustard
• 1/2 teaspoon(s) dried roasemary
• 6 tablespoon(s) unslated butter
• 3 tablespoon(s) parsley