Name: Stuffed Beef Tenderloin
Prep time: 1 h
Total time: 2 h
Yield: 8 - 10 serving(s)
Ingredients: 8 tbsp. salted butter (1 stick), at room temperature; 8 oz. cremini mushrooms, chopped; 2 garlic cloves, finely chopped; 1 shallot, chopped; 1/4 tsp. crushed red pepper flakes; 2 1/2 tsp. kosher salt; 1 1/2 tsp. black pepper; 1 (5-oz.) package baby spinach, coarsely chopped; 1/2 tsp. grated lemon zest plus 2 tsp. lemon juice; 1/4 c. seasoned breadcrumbs; 1/4 c. grated parmesan cheese (about 1 oz.); 2 tsp. fresh rosemary, finely chopped; 1 (4- to 5-lb.) whole center-cut beef tenderloin; 2 c. beef broth; 1 c. dry red wine, such as a red blend or Pinot Noir; 4 tbsp. (1/2 stick) salted butter, cold and cubed

Step 1Preheat the oven to 425°F. Place a roasting rack in a roasting pan.

Step 2For the tenderloin: Remove the tenderloin from the refrigerator 30 minutes before stuffing it. In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the mushrooms, garlic, shallot, crushed red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper and cook, stirring occasionally, until the mushrooms start to turn golden, 5 to 7 minutes. Add the spinach, a handful at a time, and cook until wilted, 1 to 2 minutes. Remove from the heat and stir in the lemon zest and juice. Allow the mixture to cool for 10 minutes before folding in the breadcrumbs and parmesan.

Step 3In a medium bowl, mash together the rosemary and remaining 6 tablespoons butter.

Step 4Using a sharp knife, carefully trim the silvery, tough membrane off the top of the tenderloin. Trim away any fat. Make a cut down the length of the tenderloin, making sure not to cut all the way through to the other side (there should be at least ¾ inch of meat left uncut). Open up the tenderloin like a book. Pat the meat dry with paper towels and season both sides with the remaining 1 ½ teaspoons salt.

Step 5Leaving a 1-inch border on all sides, spread the filling onto the cut side of the beef. Starting from one long side, tightly roll up the tenderloin, tucking in the filling if necessary as you roll. Use kitchen twine to tie the meat closed in several places down the length of the roll (space the ties about 2 inches apart).

Step 6Rub the stuffed tenderloin all over with the rosemary butter, sprinkle with the remaining 1 teaspoon pepper, and place in the prepared rack. Bake, uncovered, until deeply golden and an instant-read thermometer inserted in the center reaches 120°F to 125°F for rare, 45 to 50 minutes.

Step 7For the pan sauce: Meanwhile, in a medium skillet, combine the beef broth and wine over medium heat. Bring to a boil and allow the liquid to reduce by about half, 8 to 10 minutes. You should have about 1 ¾ cups liquid.

Step 8Transfer the roast to a cutting board, tent with foil, and let rest for 10 minutes.

Step 9Remove the rack from the roasting pan and drain all but 1 tablespoon of drippings. Place the roasting pan over medium heat. Add the shallot and cook, stirring, until softened and lightly golden, about 1 minute. Whisk in the reduced beef broth mixture, scraping up any browned bits, and bring to a gentle boil. Reduce the heat to low and whisk in the cold butter, a few cubes at a time, until the sauce turns glossy. Strain the sauce through a fine mesh strainer into a gravy boat or serving bowl.

Step 10Remove the string from the stuffed tenderloin and slice into 1-inch thick medallions. Serve with the pan sauce.

Stuffed Beef Tenderloin

Ingredients

Tenderloin

Pan Sauce

Directions

Beef