Saturday, December 21, 2013

Stuffed Beef Tenderloin

By: Davinia Perrin

We recently had the opportunity to celebrate Christmas slightly early with some very special visitors; which meant a festive feast was in order. After hunting for ideas for this memorable Christmas dinner, we settled on a Stuffed Beef Tenderloin.

I’m not going to lie, I’m am a big beef lover. After a couple standing rib roasts, it was time to move on to the most tender portion of the beef. Stuffed with prosciutto, mushrooms, and fresh herbs…what is not to like? It was incredibly tender, delicious, and believe it or not, quick and easy to make. If you’re looking to impress your guests this holiday season, I can assure you this will do just that. Cheers to you and yours for a memorable Holiday Season!

Stuffed Beef Tenderloin
(printable recipe)

4-5 pound boneless beef tenderloin, trimmed and halved crosswise
6 ounces prosciutto, sliced thin
5 tablespoons butter
1 small onion
4 cups mixed mushrooms sliced (crimini and baby bellas)
¼ cup fresh finely chopped parsley
3 tablespoons fresh finely chopped thyme leaves
2 cloves garlic grated
Salt and pepper
Extra Virgin Olive Oil
Butcher String
1/3 cup Red Port Wine

Preheat oven to 400 degrees.

In an extra-large skillet, cook half of the prosciutto slices, undisturbed, over medium heat for 3 minutes. Transfer to a plate and repeat with the remaining prosciutto slices. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side (like a book).

Heat 2 tablespoons butter in the same skillet over medium heat. Season the tenderloin with salt and pepper, brown in skillet or on the grill for 6 to 8 minutes. Remove from skillet and set aside.

In the same skillet, cook the mushrooms, onion and add the remaining 3 tablespoons of butter, stirring, until tender and onion is translucent. Add parsley, thyme, garlic, and 1/4 teaspoon each salt and pepper. Mix together and let cool slightly.

To stuff the tenderloin, open the beef and sprinkle the inside with salt and pepper (as desired) and rub with extra virgin olive oil. Place prosciutto slices lengthwise down the center of the tenderloin and spoon the mushroom mixture over-top. Bring the 2 sides of the tenderloin up and around the filling to meet. Save any leftover mushroom mixture in skillet for au jus. Using butcher string, tie the tenderloin together at 2-inch intervals. Place the tenderloin in a roasting pan on the rack.

Roast the tenderloin until it registers 135 degrees on an instant-read thermometer for medium-rare, approximately 50 minutes. Transfer to a work surface and tent with foil.

Pour the pan juices into the reserved skillet with the mushrooms, season with salt and pepper (as needed) and cook over medium-high heat until browned, 5-10 minutes. Stir in the port for 1 minute. Slice the tenderloin and spoon the mushroom sauce on top.

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