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Roast Beef Tenderloin with Carmelized Onion and Mushroom Stuffing Recipe

Roast Beef Tenderloin with Carmelized Onion and Mushroom Stuffing Recipe

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Roast Beef Tenderloin with Carmelized Onion and Mushroom Stuffing

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Ingredients:

Serving

tenderloin

Directions:

STUFFING
Oz. cremini mushrooms, broken into rough pieces
T. unsalted butter
T. olive oil
Onion, halved and sliced 1/4 in. thick
/4 t. salt
/8 t. pepper
Garlic clove, minced
/2 c. madeira or sweet madeira wine
BEEF
(2-3 lbs) beef tenderloin
/2 oz. (1/2 c) lightlty packed baby spinach
T. olive oil
HERB BUTTER
T. unsalted butter, softened
T. fresh parsley, chopped
Garlic clove, minced
T. whole grain mustard
/4 t. chopped fresh thyme
/8 t. salt and pepper
For the stuffing: Process mushrooms in food processor until coarsely chopped, about 5 sec. Melt butter and oil in skilled over med-high heat and add onion, salt and pepper; cook, stirring occationally, until onion begins to soften (about 5 min). Add mushrooms and cook 7-7 minutes until all moisture has evaporated. Reduce heat to med. and continue to cook, stirring frequently until veggies are deeply browned, about 10 min. Stir in garlic and cook for 30 sec. Slowly stir in Madeira and cook, scraping skillet to loosen any browned bits until liquid has evaporated (2-3 min). Transfer mix to plate and let cool to room temperature.
For the BEEF:
Insert knife about 1 in. from bottom of roast and cute horizontally, stopping just before the edge. Open meat like a book. Make another cut diagonally into thicker portion of roast. OPen up flap and smooth out butterflied rectangle of meat. Season cut side of meat liberally with salt and pepper. Spread cooled stuffing evenly over surface of roast, leaving 1 /2 in boarder on all sides; lay spinach leaves evenly on top of stuffing. Using both hands, gently but firmly roll up stuffed tenderloin, making it compact as possible without squeezing out filling. Evenly space 8 peices of twine beneath roast. Tie around.
Stirl together 1 T. oil, 1 1/2 t. salt and 1 1/2 t. pepper in small bow. Rub roast with oil mixture and let stant 1 hour.
Adjust oven rack to middle position and heat oven to 450. Heat remaining 2 T. oil in skillet over med-high heat until smoking. Add beef to pan and cook until well browned on all sides, 8-10 min. total. Transfer to wire rack set in rimmed baking sheet and place in oven. Roast until thickest part of roast registers 120 for rare, 16-18 minutes; 125 degrees for med. - rare (20-22 min).
Combine all butter ingred. in bowl. Transfer beef to cutting board; spread half of the butter evenly over roast. Tent roast loosely and let rest for 15 min. Cute roast. Serve with remaining butter.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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