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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
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
11⁄2 tsp salt, divided
1 (6-pound) beef tenderloin, trimmed
1 tsp ground black pepper
Roasted Garlic Madeira Sauce
In a large skillet, heat olive oil over medium heat. Add prosciutto, and cook for 6 to 8 minutes, stirring frequently, or until crispy. Using a slotted spoon, remove prosciutto from pan, leaving as much oil in pan as possible; drain prosciutto on paper towels. Add mushrooms and onion to skillet, and cook for 5 minutes, stirring frequently. Add wine, and cook for 15 to 20 minutes or until all liquid has evaporated. Remove from heat; stir in prosciutto, thyme, and 1⁄2 tsp salt. Set aside to cool slightly.
Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1 inch of other side. From bottom of cut, slice tenderloin horizontally to 1⁄2 inch from left side; repeat procedure on right side. Open tenderloin, and flatten to 1⁄2-inch thickness using a meat mallet. Trim edges to make a clean rectangle.
Spread mushroom mixture over tenderloin, leaving a 1⁄2-inch border at edges. Roll up tenderloin, jelly-roll style, starting with long side. Tie tenderloin at 2-inch intervals with heavy butcher’s twine. Sprinkle remaining 1 tsp salt and pepper evenly over tenderloin.
Preheat oven to 375. Place tenderloin on a lightly greased rack in a shallow roasting pan, and bake for 35 to 40 minutes or until a meat thermometer inserted in thickest portion registers 145 degrees. Let stand for 10 minutes before slicing. Serve with Roasted Garlic Madeira Sauce. Makes 12 servings
Roasted Garlic and Mushroom Madeira Sauce
1 head garlic
2 tbsp olive oil
2 tbsp butter
1 cup Madeira wine
Reserved mushroom stuffing
1 cup beef broth
2 teaspoons cornstarch
Preheat oven to 375. Cut off the top of the garlic and place on a square of heavy duty aluminum foil. Drizzle with olive oil, seal in the foil and bake for 45 minutes or until tender. Cool.
In a medium skillet, melt butter over medium heat. Squeeze pulp form the garlic into the skillet and cook for 2 minutes. Add wine and mushroom stuffing and simmer until the wine is reduced by half.
In a small bowl, combine the beef broth and cornstarch. Add to the wine mixture and bring to a boil. Boil 1 minute or until thickened. Serve over Stuffed Beef Tenderloin.
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MADEIRA AND MUSHROOM STUFFED BEEF TENDERLOIN
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
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
11⁄2 tsp salt, divided
1 (6-pound) beef tenderloin, trimmed
1 tsp ground black pepper
Roasted Garlic Madeira Sauce
In a large skillet, heat olive oil over medium heat. Add prosciutto, and cook for 6 to 8 minutes, stirring frequently, or until crispy. Using a slotted spoon, remove prosciutto from pan, leaving as much oil in pan as possible; drain prosciutto on paper towels. Add mushrooms and onion to skillet, and cook for 5 minutes, stirring frequently. Add wine, and cook for 15 to 20 minutes or until all liquid has evaporated. Remove from heat; stir in prosciutto, thyme, and 1⁄2 tsp salt. Set aside to cool slightly.
Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1 inch of other side. From bottom of cut, slice tenderloin horizontally to 1⁄2 inch from left side; repeat procedure on right side. Open tenderloin, and flatten to 1⁄2-inch thickness using a meat mallet. Trim edges to make a clean rectangle.
Spread mushroom mixture over tenderloin, leaving a 1⁄2-inch border at edges. Roll up tenderloin, jelly-roll style, starting with long side. Tie tenderloin at 2-inch intervals with heavy butcher’s twine. Sprinkle remaining 1 tsp salt and pepper evenly over tenderloin.
Preheat oven to 375. Place tenderloin on a lightly greased rack in a shallow roasting pan, and bake for 35 to 40 minutes or until a meat thermometer inserted in thickest portion registers 145 degrees. Let stand for 10 minutes before slicing. Serve with Roasted Garlic Madeira Sauce. Makes 12 servings
Roasted Garlic and Mushroom Madeira Sauce
1 head garlic
2 tbsp olive oil
2 tbsp butter
1 cup Madeira wine
Reserved mushroom stuffing
1 cup beef broth
2 teaspoons cornstarch
Preheat oven to 375. Cut off the top of the garlic and place on a square of heavy duty aluminum foil. Drizzle with olive oil, seal in the foil and bake for 45 minutes or until tender. Cool.
In a medium skillet, melt butter over medium heat. Squeeze pulp form the garlic into the skillet and cook for 2 minutes. Add wine and mushroom stuffing and simmer until the wine is reduced by half.
In a small bowl, combine the beef broth and cornstarch. Add to the wine mixture and bring to a boil. Boil 1 minute or until thickened. Serve over Stuffed Beef Tenderloin.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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