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Mrs. Lyndon B. Johnson's Fillet Of Beef

Yield 12 to 15 servings


  • 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)

How to Make It

  1. 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.

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

  3. 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.

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

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