Bacon, Crawfish and Mushroom Stuffed Beef Tenderloin

Paula is visited by her best friend and her daughter to make an amazing bacon and mushroom stuffed beef tenderloin. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients 8 ounces bacon, chopped 1 tablespoon butter 2 cups chopped mixed mushrooms (shiitake and cremini) 1 shallot, finely chopped 1 pound crawfish, chopped 2 tablespoons finely chopped fresh parsley One 8 ounce package cream cheese, cubed One 3-pound center cut beef tenderloin roast, butterflied by your butcher. 1 tablespoon olive oil 1 tablespoon soy sauce Salt and freshly ground black pepper Directions 1. Preheat the oven to 400 degrees F. 2. Cook half of the bacon until crisp in a large skillet. Remove and set aside. In the same skillet that you cooked the bacon in, add the butter, mushrooms and shallots and cook for about 2 minutes. 3. Add the crawfish and parsley and saute until tender. Pour the mixture out onto a baking sheet and add the cream cheese and mix together. 4. Sprinkle the tenderloin with the olive oil, soy sauce, salt and pepper. Spoon the mushroom, bacon and crawfish mixture down the center of the tenderloin. 5.Bring the two sides of the tenderloin up around the filling to meet. Use butcher string and tie around the roll at 2 inch intervals. Top with the remaining bacon. 6. Roast until a meat thermometer inserted into the center of the meat reads 125 degrees F, 30 to 35 minutes. Let stand for 5 minutes before slicing. 7. Serve and enjoy!