Ingredients
1 medium onion, chopped
3 garlic cloves, minced
¼ cup butter, cubed
395 g artichoke hearts, rinsed, drained & chopped
½ tsp SIDS CRAZY SALT
390 g sliced mushrooms
1½ cups chicken stock
170 g stuffing mix
1 beef tenderloin roast (1.3-1.5 kg)
4 bacon rashers, halved
Directions
In a large frypan, sauté onion and garlic in butter until tender. Stir in the artichokes, SIDS CRAZY SALT, mushrooms and stock. Bring to a boil then remove from the heat. Stir in stuffing mix then cool slightly.
Cut a lengthwise slit down the center of the tenderloin to within 1 cm of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the centre to within 1 cm of bottom then open roast and cover with plastic wrap. Flatten to 1cm thickness. Remove plastic.
Spread stuffing mixture over meat. Roll up jelly-roll style, starting with a long side. Tie the roast at 5 cm intervals with kitchen string. Place on a rack in a shallow roasting pan and arrange bacon pieces over roast.
Bake at 220°C for 40-50 minutes until meat reaches desired doneness. (for medium-rare, a thermometer should read 57°C; medium - 60°C) Stand for 10 minutes before slicing.
