Extraordinary Holiday Filet Roast
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  • 2 c. Pepperage Farm herb-seasoned stuffing
  • 1 lb. sliced Ham off the Bone, diced
  • 1 c. finely chopped onion
  • 2 eggs, beaten
  • 1/3 c. white wine
  • 1/2 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 1 trimmed whole beef filet
  • Lawry's seasoned salt
  • 6 slices bacon
  • 1 c. of white wine
  • 1 bay leaf
If you really want to impress your guests, try a stuffed filet roast!  Our meat cutters will gladly carve a pocket in your filet for easy stuffing.
Combine first 8 ingredients; mix well and set aside. Cut tenderloin lengthwise to within 1/4 inch of outer edge to create pocket. Spoon stuffing mix into opening of filet. Fold top side over stuffing. Tie filet securely with heavy string at 2 inch intervals. Sprinkle with Lawry's seasoned salt on all sides. Place roast on a rack in a shallow roasting pan. Arrange bacon over top. Add 1 cup of wine and bay leaf to the roasting pan. Roast at 350º for 60-70 minutes or until meat thermometer registers 160º (medium).

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