Description
This Stuffed Beef Tenderloin recipe features a tender and juicy whole beef tenderloin filled with a flavorful mixture of sautéed mushrooms, spinach, and aromatic herbs. Finished with a rich pan sauce made from red wine and beef broth, this elegant dish is perfect for special occasions and dinner parties.
Ingredients
Scale
Butter Mixture
- 8 Tbsp. salted butter (1 stick), at room temperature
Stuffing
- 8 oz. cremini mushrooms, chopped
- 2 garlic cloves, finely chopped
- 1 shallot, chopped
- 1/4 tsp. crushed red pepper flakes
- 2 1/2 tsp. kosher salt
- 1 1/2 tsp. black pepper
- 1 (5-oz.) package baby spinach, coarsely chopped
- 1/2 tsp. grated lemon zest plus 2 tsp. lemon juice
- 1/4 cup seasoned breadcrumbs
- 1/4 cup grated parmesan cheese (about 1 oz.)
- 2 tsp. fresh rosemary, finely chopped
Beef Tenderloin
- 1 (4- to 5-lb.) whole center-cut beef tenderloin
Pan Sauce
- 2 cups beef broth
- 1 cup dry red wine, such as a red blend or Pinot Noir
- 1 shallot, chopped
- 4 Tbsp. (1/2 stick) salted butter, cold and cubed
Instructions
- Prepare the Butter Mixture: In a bowl, mix the room temperature butter with the grated lemon zest, lemon juice, red pepper flakes, rosemary, salt, and pepper. Set this seasoned butter aside for later use.
- Sauté the Vegetables: Heat a skillet over medium heat and add a small amount of the butter mixture. Sauté the chopped shallot, garlic, and cremini mushrooms until the mushrooms release their moisture and become golden brown. Add the spinach and cook until wilted. Remove from heat and allow to cool slightly.
- Make the Stuffing: Once the vegetable mixture has cooled, combine it with the seasoned breadcrumbs and grated parmesan cheese. Mix well to form the stuffing that will be used inside the tenderloin.
- Prepare the Beef Tenderloin: Trim any silver skin or excess fat from the beef tenderloin. Carefully butterfly the tenderloin by making a horizontal cut along the side to open it up like a book, being careful not to cut all the way through. Pound gently with a meat mallet or rolling pin to an even thickness for easier rolling.
- Stuff and Roll the Tenderloin: Spread the prepared butter mixture evenly over the inside of the tenderloin. Next, evenly spread the mushroom and spinach stuffing over the buttered surface. Roll the tenderloin tightly into a log and tie it securely with kitchen twine at 1- to 2-inch intervals to hold its shape during cooking.
- Sear the Tenderloin: Preheat an oven to 425°F (220°C). Heat a large ovenproof skillet or pan over medium-high heat. Add a bit of oil or butter and sear the beef tenderloin on all sides until browned, about 2-3 minutes per side. This step locks in the flavors and juices.
- Roast the Beef: Transfer the skillet with the seared beef tenderloin into the preheated oven. Roast for approximately 25-35 minutes, or until a meat thermometer inserted into the center reads 125°F (52°C) for medium-rare. Adjust cooking time based on preferred doneness.
- Rest the Meat: Remove the tenderloin from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15-20 minutes to allow the juices to redistribute, ensuring a juicy final product.
- Prepare the Pan Sauce: While the meat rests, place the skillet used to roast the beef on the stovetop over medium heat. Add the chopped shallot and sauté briefly in the pan drippings until softened. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pan. Simmer and reduce the sauce by half until it thickens slightly. Remove from heat and whisk in the cold, cubed butter gradually to create a smooth, glossy sauce.
- Serve: Slice the beef tenderloin into thick portions. Spoon the warm pan sauce over the slices and serve immediately with your choice of sides.
Notes
- Butter should be at room temperature for easy mixing with herbs and seasonings.
- Do not overcook the tenderloin; use a meat thermometer to ensure perfect medium-rare.
- Letting the meat rest before slicing is crucial for juicy results.
- The pan sauce can be customized by adding fresh herbs like thyme or a splash of cream for richness.
- Kitchen twine is essential to hold the shape of the stuffed tenderloin during cooking.
