Mrs. Lyndon B. Johnson's Fillet Of Beef

Oxmoor House
12 to 15 servings


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1 (4- to 5-pound) beef tenderloin, trimmed
14 to 16 slices bacon
1/2 pound fresh mushrooms
3 tablespoons butter or margarine
Fresh parsley sprigs (optional)


Place tenderloin on a rack in a shallow roasting pan. Turn narrow end under to make roast more uniformly thick. Wrap bacon slices around tenderloin to completely cover. Secure each slice with a wooden pick. Insert meat thermometer, if desired.

Bake, uncovered, at 400° for 35 minutes or until meat thermometer registers 140° (rare).

Clean mushrooms using a damp paper towel. Remove stems and reserve for use in another recipe. Sauté mushroom caps in butter over low heat 5 minutes.

Cut tenderloin into 1-inchthick slices and arrange on a heated platter. Serve with sautéed mushrooms. Garnish with parsley, if desired.

Created date

February 2010