1/4 cup butter or margarine
1 medium onion, chopped
1/2 cup diced celery
1 (4 ounce) can sliced mushrooms
2 cups soft bread crumbs
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon basil leaves
1 teaspoon parsley flakes
1 (3 pound) rib eye roast, trimmed
4 slices bacon
Melt butter or margarine on low heat. Add onion, celery and mushrooms; saut until onions are transparent. Place bread crumbs in a 1-quart bowl and add salt, pepper, basil, parsley, and melted butter and onion mixture. Lightly mix until well blended.
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Make a lengthwise cut 3/4 way through rib eye. Place stuffing in pocket formed by cut. Close pocket by fastening meat with wooden picks. Place bacon diagonally across top, covering wooden picks. Place in 3-quart rectangular glass dish or pan. Bake, uncovered at 350 degrees F for 1 hour 15 minutes for medium-rare roast.
Yields 12 servings.
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