"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Stuffed Beef Tenderloin

Published by: Sarah

  • Dec
  • 4

PLEASE, don’t be intimidated by this lengthly recipe. Just take it one step at a time. It is well worht it!

2 – 3 # Beef Tenderloin Roast
3 T Butter
2 T Olive Oil
1 sm. Onion, minced
1 stalk Celery, minced
One 4-6 oz. pkg. Crimini Mushrooms, chopped
One 4.5 oz. pkg. Shitake Mushrooms, stemmed & chopped
½ tsp. Salt
¼ tsp. Black Pepper
¼ tsp. Dried Thyme
½ c. Merlot Wine
5 Slices White Bread, put through a food processor

To Make the Stuffing

Melt butter w/ olive oil.
Add onion & celery & sweat 5 minutes over medium heat.
Add mushroom & sauté another 5-8 minutes. 
Add salt, pepper & thyme.
Add wine & reduce liquid by half.
Stir in bread crumbs.
Let stuffing cool to room temp.

To Make the Beef:

Preheat oven to 400. 
Trim & cut beef to make flat.
Spread stuffing on meat and roll closed. 
Tie roast closed.
Sear in hot oil on all sides.
Place on a cookie sheet & bake for 15 minutes.
Remove from oven & wrap in heavy foil for 15 – 25 minutes.
Slice & serve.


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