Marinated Stuffed Fillet of Beef |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound fresh mushrooms, sliced |
1 bunch green onions, chopped |
1/4 cup chopped fresh parsley |
1 teaspoon vegetable oil |
1/2 cup soy sauce |
1/3 cup dry white wine |
2 garlic cloves, minced |
2 tablespoons light brown sugar |
2 tablespoons honey |
1 tablespoon vegetable oil |
1 (4-pound) beef tenderloin, trimmed |
1 cup water |
Directions:
1. Sauté first 3 ingredients in 1 teaspoon hot vegetable oil in a large skillet over medium-high heat 10 minutes or until all liquid is evaporated; cool.
2. Stir together soy sauce and next 5 ingredients.
3. Make a 1-inch-deep cut lengthwise down top of tenderloin; spoon mushroom mixture into cut. Tie tenderloin with cotton string at 1-inch intervals; place in a large shallow dish. Pour soy sauce mixture over top; cover and chill 2 to 8 hours, turning occasionally.
4. Remove tenderloin from marinade, reserving marinade; place tenderloin on a lightly greased rack in a roasting pan. Add 1 cup water to roasting pan.
5. Bring reserved marinade to a boilin a small saucepan over medium-high heat. Boil 1 minute.
6. Bake tenderloin at 425° for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 145° (medium-rare) to 160° (medium), basting occasionally with reserved marinade and covering with aluminum foil the last 30 minutes. Let stand 10 minutes before slicing.
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