Stuffed Beef Tenderloin (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 3 |
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Ingredients:
1 1/2 pound beef tenderloin |
1 tablespoon butter |
1/4 cup chopped shallots |
1 cup chopped fresh mushrooms |
1/4 cup red wine |
salt and freshly ground black pepper |
Directions:
1. Preheat oven to 350 degrees F.
2. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside.
3. In a medium skillet, melt butter and cook shallots and mushrooms until tender. Add wine and cook over medium heat for about 5 minutes or until liquid is reduced.
4. To stuff and roll the tenderloin, open (or butterfly) the beef and flatten with a meat mallet. Sprinkle with salt and pepper, to taste. Spoon mushroom mixture down the center of tenderloin. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals. Place roll in roasting pan.
5. Bake for 45 minutes for medium-rare. Let stand for 5 minutes before slicing.
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