↞ recipe box start page
Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 1/2 lb beef tenderloin
1 tablespoon butter
1/4 cup chopped shallots
1 cup chopped fresh mushrooms
1/4 cup red wine
salt and freshly ground black pepper to taste
Preheat oven to 350 degrees.
Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside.
In a medium skillet, melt butter and cook shallots and mushrooms until tender. Add wine and cook over medium heat for about 5 minutes or until liquid is reduced.
To stuff and roll the tenderloin, open (or butterfly) the beef and flatten with a meat mallet. Sprinkle with salt and pepper, to taste. Spoon mushroom mixture down the center of tenderloin. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals. Place roll in roasting pan.
Bake for 45 minutes for medium-rare. Let stand for 5 minutes before slicing. Serves 4
view more member recipes
STUFFED BEEF TENDERLOIN

Prep Time: Cook Time: Total Time:
1 1/2 lb beef tenderloin
1 tablespoon butter
1/4 cup chopped shallots
1 cup chopped fresh mushrooms
1/4 cup red wine
salt and freshly ground black pepper to taste
Preheat oven to 350 degrees.
Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside.
In a medium skillet, melt butter and cook shallots and mushrooms until tender. Add wine and cook over medium heat for about 5 minutes or until liquid is reduced.
To stuff and roll the tenderloin, open (or butterfly) the beef and flatten with a meat mallet. Sprinkle with salt and pepper, to taste. Spoon mushroom mixture down the center of tenderloin. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals. Place roll in roasting pan.
Bake for 45 minutes for medium-rare. Let stand for 5 minutes before slicing. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stuffed Beef Tenderloin
by sgre52160
1 (4 lb) beef tenderloin or prime eye round roast (trimmed of excess fat and cut for stuffing) 1 1/2 lb sliced mushrooms 1/4 cup butter 1 large onion, chopped 3 tsp fresh herbs, chopped (for examp
by sgre52160
1 (4 lb) beef tenderloin or prime eye round roast (trimmed of excess fat and cut for stuffing) 1 1/2 lb sliced mushrooms 1/4 cup butter 1 large onion, chopped 3 tsp fresh herbs, chopped (for examp
Spinach And Feta Stuffed Beef Tenderloin
by sgre52160
•10-ounce bag spinach •1 teaspoon minced garlic •Salt and pepper, to taste •6 ounces feta cheese •1 whole beef tenderloin (about 5 pounds) •10 strips bacon Saute spinach in a littl
by sgre52160
•10-ounce bag spinach •1 teaspoon minced garlic •Salt and pepper, to taste •6 ounces feta cheese •1 whole beef tenderloin (about 5 pounds) •10 strips bacon Saute spinach in a littl
Madeira And Mushroom Stuffed Beef Tenderloin
by sgre52160
1⁄4 cup extra-virgin olive oil 2 (3.53-oz) pkg prosciutto, finely chopped 3 (8-oz) pkg baby bella mushrooms, finely chopped 1 onion, finely chopped 1 cup Madeira wine 1 tbsp minced fresh thyme
by sgre52160
1⁄4 cup extra-virgin olive oil 2 (3.53-oz) pkg prosciutto, finely chopped 3 (8-oz) pkg baby bella mushrooms, finely chopped 1 onion, finely chopped 1 cup Madeira wine 1 tbsp minced fresh thyme
Stuffed Beef Tenderloin - Rosa Di Parma
by sgre52160
1 (2 1/2- lb) beef tenderloin 1/4 cup extra virgin olive oil 4 cloves garlic, minced Freshly ground black pepper 1 (3-oz) pkg sliced prosciutto 6 oz grated Parmigiana-Reggiano cheese 2 cup
by sgre52160
1 (2 1/2- lb) beef tenderloin 1/4 cup extra virgin olive oil 4 cloves garlic, minced Freshly ground black pepper 1 (3-oz) pkg sliced prosciutto 6 oz grated Parmigiana-Reggiano cheese 2 cup
view more member recipes
Recipe Quick Jump





