Shelly's Recipe

STUFFED BEEF TENDERLOIN

Category: Beef

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 example, thyme and rosemary)
1/4 cup sherry
Cotton twine
Salt & pepper, to taste
Meat thermometer

Preheat oven to 400. Melt butter in skillet until hot, add the onions, and sauté for 3 minutes over medium heat. Add the mushrooms and sauté for 1 minute. Add the herbs and sauté until the mushrooms start to brown. Add the sherry and continue cooking until the liquid is absorbed back into the mushrooms.

Split the tenderloin lengthwise (or have your butcher do it). Sprinkle the inside of the tenderloin with salt and pepper. Evenly distribute the stuffing in the tenderloin. Close the tenderloin up and tie one end together with the cotton twine. Tie the tenderloin every 2-3 inch until closed up. Be sure that the ends are sealed well. Sprinkle with salt and pepper.

Insert meat thermometer into tenderloin and roast in the oven at 400for 30 minutes. Raise the oven temperature to 450and roast for 10 more minutes until meat temperature is 140for medium rare or 155for medium. Take the tenderloin out of the oven and let rest for 10 minutes, covered in aluminum foil, so the juices will not leak away. Note that the temperature will increase about 5° while resting. Serves 8