October 3, 2011

Stuffed Beef Tenderloin

Oven-baked Meat Dishes

Prep time:

30 mins.

Roast Time:

30 minutes

“The finest cut of beef, packed with herbs, Parmesan, red onion, garlic and mushrooms, makes an impressive feast.”

Ingredients

Serves 4

1 beef tenderloin (about 1 lb. 4 oz.)
3 tbsp. olive oil, divided
1 red onion, chopped
2 cups chopped mushrooms
1 clove garlic, minced
1/4 cup chopped fresh parsley
2 tbsp. bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. chopped fresh thyme
1/4 tsp. salt
1 tbsp. black pepper

Directions

1
Preheat oven to 425°F. Make a cut, about 2 inches deep, down the long side of the beef and spread open.
2
Heat 2 tbsp. oil in a large skillet. Add the onion and sauté until softened, about 3 minutes. Add the mushrooms and garlic. Cook until tender, about 3 minutes longer. Remove the skillet from heat. Stir in the parsley, bread crumbs, Parmesan, thyme and salt. Place the mushroom mixture down the center of cut beef to within1/2 inch of the edges.
3
Roll the beef lengthwise, sprinkle with the pepper and tie with kitchen string at11/2-inch intervals. Place the beef seam-side down on a rack in a roasting pan. Brush with the remaining oil. Roast until medium-rare, about 30 minutes, or well-done, about 40 minutes. Remove from oven. Let rest in a warm place, covered with aluminum foil, for 15–20 minutes. Carve, remove the string and serve hot.

Variations(0)

Make My Own Version

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Serving Suggestion

Serve this succulent stuffed beef with your favorite potato dish and steamed string beans and carrots.

Great Ideas

• To tie a roast, 100% cotton kitchen string works the best. Just cut individual lengths of string and tie around the roast. Individual lengths make it easier to slice the beef into servings, too.

Victoria Collection

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