STUFFED BEEF TENDERLOIN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees F.
- Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
- Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
- Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
- In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.
STUFFED TENDERLOIN
Steps:
- Preheat the oven to 450 degrees F.
- Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
- Salt and pepper the meat on all sides.
- Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
- After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.
KUKU STUFFED BEEF TENDERLOIN
Provided by Harvey Araton
Categories dinner, main course
Time 50m
Yield About 10 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Pour oil in ovenproof skillet on medium-high heat, fry onion until crisp and golden. Drain on paper towels and reserve oil in pan.
- In a food processor, mince parsley, cilantro and dill. Combine in bowl with onions, romaine, scallions, bread crumbs, turmeric and barberries, if using. Add beaten egg and mix just until combined. Season lightly with salt and pepper.
- Make a slice lengthwise down middle of each tenderloin to about 1/2 inch from bottom, to open like a book. Season all sides with sumac and a mix of cumin, coriander, cinnamon and cardamom. Put herb mixture into opening of meat (it will be very full) and tie with twine at 1-inch intervals.
- Return skillet to high heat. When pan is hot, add tenderloins, turning to sear on all sides until browned. Transfer skillet to oven. Cook until an instant-read thermometer inserted into thickest part of meat (not the stuffing) reads 130 degrees for medium-rare, 20 to 25 minutes. Transfer tenderloins to a warm platter, cover lightly with foil and allow to rest for 10 minutes. Cut into slices, discarding butcher's twine, and serve.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 24 grams, Carbohydrate 6 grams, Fat 46 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 16 grams, Sodium 604 milligrams, Sugar 2 grams, TransFat 0 grams
STUFFED BEEF TENDERLOIN
This is one of my very favorite special occasion "go to" recipes. I have been making this since 1989. I originally found the recipe way back in the day, in a Bon Appetit magazine. It is a fanciful, beautiful and very tasty dish! Impressive and makes for a beautiful presentation! Dont let the length of the recipe fool you, it isnt...
Provided by Deb Crane
Categories Beef
Number Of Ingredients 24
Steps:
- 1. FOR THE FILLING; Heat 4 tablespoons of olive oil in a large heavy skillet over medium heat. Add onions and cook until they begin to soften,stirring occasionally, about 10 minutes. Add bell peppers and cook until starting to soften,adding the remaining tablespoon of oil, about 4 minutes. Add garlic and rosemary and stir one minute. Add mushrooms,season with salt and pepper.Sate until mushrooms are just tender, about 5 minutes. Adjust seasoning. Cool completely. Mix in minced parsley.Place the filling in a bowl, Dont wash the skillet. You will need it later.
- 2. FOR THE BEEF; You will double butterfly the roast. Cutting 1/3 down from the top on the right side of meat,make a slit lengthwise down side of tenderloin, cutting 2/3 of the way through meat. Then, flip the meat over, and do it again. You basically are cutting it open like an envelope. See the pictures for a guide. It is easy just make sure your knife is nice and sharp.
- 3. Place butterflied beef on saran wrap top and bottom. Use a meat tenderizer or rolling pin, and pound the meat to 1/2 inch thickness. Turn loin over occasionally.
- 4. Arrange meat on work surface cut side up and rub with olive oil,rosemary,salt and pepper. Mound 2 cups or so of the filling in the center down the full length of the meat (running in the same direction as the cuts) Bring meat up over filling. Tie it with string around ends of tenderloin,then around length. Tie crosswise at 1 inch intervals,pushing in filling. Reserve the rest of the filling for garnish. (you will have left overs) At this point, you can put it in the fridge until ready to serve.
- 5. Preheat oven to 375 degrees. Heat 2 tablespoons of olive oil over medium high heat in your big skillet you sauted the filling in. If there is remaining garlic in the skillet from the filling, leave it in there. You can add additional garlic if you like. Brown lightly all sides of tenderloin. Arrange the roast in a roasting pan seam side down. Pour off all but film of fat from skillet and reserve the skillet. (again, dont wash it) Drape bacon over meat. Roast until thermometer inserted horizontally through end of roast into meat registers 130 degrees. (for rare) About 35 minutes. If you like it less rare, roast for 40-45 minutes. This is not a cut of meat you want well done. Take out of roasting pan, and cover with foil to keep it warm. Dont empty the roasting pan.
- 6. FOR THE SAUCE; Degrease the roasting pan juices and add 1/2 cup of beef stock to the drippings. Keep all of the bits in there, its where the flavor comes from.Bring to a boil, scraping up all the bits. Put this in your reserved skillet. Add 1/2 cup of beef stock to the skillet and boil until reduced to a thick syrup. Scrape any bits,about 8 minutes. Add another 1/2 cup of stock and boil until syrupy,about 3 minutes. Add drippings accumulated form meat, brandy,mustard,rosemary and remaining 3/4 cup stock and boil until thickened, about 3 minutes. Reduce heat to medium and add 1 tablespoon of butter at a time. Season with salt and pepper. Mix in parsley.
- 7. Place reserved filling on a serving plate. Remove strings on roast. Cut into one or one and a half inch slices. Place them on top of the extra filling. Spoon sauce over slices of tenderloin. Bon Appetit! Yum!!!
BEEF TENDERLOIN STUFFED WITH HERB PESTO
Stuffed beef tenderloin is always an impressive main course. This one is summery, with a zesty, garlicky herb pesto, ideal for grilling over coals. It is delicious served at room temperature for an elegant summer buffet. Ask your butcher for a nice center-cut piece of tenderloin. If you aren't comfortable with butterflying the meat yourself, ask the butcher to do that too, but it's really not very difficult.
Provided by David Tanis
Categories dinner, meat, roasts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Position the meat on a cutting board so it is perpendicular to the board. With a sharp knife, make a 1-inch-deep incision along the length of the roast. Then use a sawing motion as you continue to cut, moving the knife down and to the left; with your fingers, begin to pry open the roast. Continue cutting, flattening the meat as you go to make a flat rectangular piece about 9 by 12 inches. (Don't worry if it looks a bit ragged.) Lightly pound the meat with a mallet to make it evenly flat. Season meat on both sides with salt and pepper. Lay the meat on a baking sheet cut side up and refrigerate while you prepare the pesto.
- Make the pesto: Put parsley, basil, garlic and olives in a food processor or blender. Sprinkle lightly with salt and pepper. Pulse to roughly chop, then add oil and process to a coarse purée. Add cheese, lemon zest and crushed red pepper and pulse briefly to combine.
- Spread pesto evenly over the cut surface of the beef, leaving a 1-inch border at all edges. Roll up the meat like a jellyroll, with the seam on the bottom. Tie roll securely with butcher's twine at 2-inch intervals along its length. Drizzle the surface of the roll with oil and rub with your hands to distribute. Leave meat at room temperature to season for at least 30 minutes. (Alternatively, wrap and refrigerate the roast for several hours or overnight. Return to room temperature before proceeding.)
- Build a fire in a charcoal grill, leaving one side of the grill free of coals. Sear the roast on all sides directly over medium-hot coals. Move the roast off the coals and cook over indirect heat, turning occasionally, until an instant-read thermometer registers 125 degrees for medium-rare meat, about 30 minutes. (To prevent overcooking, begin checking after 20 minutes.) Let rest for at least 15 minutes before removing twine and carving into 1/2-inch slices. For easier slicing, let roast cool to room temperature.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 37 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 15 grams, Sodium 564 milligrams, Sugar 0 grams
STUFFED BEEF TENDERLOIN
My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.
Nutrition Facts :
STUFFED BEEF TENDERLOIN
Saw this in Paula Deen's magazine "Cooking with Paula" and it looked scumptious, that I posted it for safekeeping. I, also, took the liberty of changing things a bit.
Provided by Manami
Categories Roast Beef
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Butterfly the beef tenderloin down the center by cutting the beef lengthwise down the center to within 1/2" of other side. (Or have your butcher do it for you).
- In a medium skillet melt butter or margarine and cook shallots or onion until tender.
- Add mushrooms and wine and cook over medium heat for about 5 minutes or until liquid is absorbed.
- Now, add garlic powder and parsley.
- Make sure it is well incorporated.
- To stuff and roll the tenderloin open the beef and flatten with a meat mallet.
- Sprinkle with salt and pepper to taste.
- Spoon mushroom mixture down the center of the tenderloin.
- Bring the two sides of the tenderloin up around filling to meet.
- Use butcher string and tie around the roll at 1" intervals.
- Place roll in roasting pan.
- Bake for 45 minutes for medium rare.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 555.9, Fat 37.4, SaturatedFat 15.3, Cholesterol 153.8, Sodium 125.5, Carbohydrate 5.4, Fiber 0.3, Sugar 0.7, Protein 44.3
STUFFING STUFFED BEEF TENDERLOIN
Slices of this elegant but easy special-occasion roast look so attractive, and you'll be delighted with the flavor. Water chestnuts add enjoyable crunch to the savory stuffing. It's an entree I'm proud to serve to guests. -Mark Trinklein, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a shallow dish, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about three-fourths of the way through the tenderloin. Place in dish; turn to coat. Cover and refrigerate for 4 hours or overnight., In a large skillet, saute the mushrooms, onions and water chestnuts in butter until onion is tender. Remove from the heat. Stir in the remaining stuffing ingredients. Drain and discard marinade. Open tenderloin; spoon stuffing on one side. Close and tie with kitchen string. Place in a greased shallow roasting pan., Bake, uncovered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before removing string and slicing.
Nutrition Facts :
MUSHROOM-STUFFED BEEF TENDERLOIN
This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews whenever I serve it.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small nonstick skillet, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. , Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges. , Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper., Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.
Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
STUFFED CUBAN PORK TENDERLOIN
Make and share this Stuffed Cuban Pork Tenderloin recipe from Food.com.
Provided by weekend cooker
Categories Pork
Time 37m
Yield 12 slices, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to medium-high heat.
- Cut a lengthwise slit down the center of the tenderloin two-thirds through the meat.
- Open halves, laying tenderloin flat.
- Place tenderloin between 2 sheets of plastic wrap.
- Pound to 1/2 inch thickness using a meat mallet, or heavy skillet.
- Spread Dijon mustard evenly over pork; sprinkle with cilantro.
- Arrange Swiss cheese slices and bread and butter pickles over pork in a single layer.
- Roll up, starting with the long side, and secure pork at 1 inch intervals with twine.
- Sprinkle evenly with salt and pepper.
- Place the pork on a grill coated with cooking spray,.
- Grill for 22 minutes, or until a thermometer reaches 155 degrees Fahrenheit internally, turning after 11 minutes.
- Remove from grill.
- Let stand covered for 5 minutes.
- Cut into 12 slices.
Nutrition Facts : Calories 224.5, Fat 9.6, SaturatedFat 4.6, Cholesterol 87.4, Sodium 556.8, Carbohydrate 5.1, Fiber 0.5, Sugar 2.5, Protein 28.1
ARTICHOKE-STUFFED BEEF TENDERLOIN
My bacon-wrapped tenderloin looks time-consuming to make but requires just 30 minutes of prep work before baking. A big slice of the stuffed beef is almost a meal-in-one. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion and garlic in butter until tender. Stir in the artichokes, mushrooms and broth. Bring to a boil. Remove from the heat. Stir in stuffing mix; cool slightly., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Spread stuffing mixture over meat. Roll up jelly-roll style, starting with a long side. Tie the roast at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan; arrange bacon pieces over roast. , Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 351 calories, Fat 14g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 792mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
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