Stuffed Beef Tenderloin Recipes

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.

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.

Steps:

• In a large nonstick skillet, saute mushrooms and onions in 1 tablespoon oil until mushrooms are tender. Add half of the garlic; cook 1 minute longer. Add spinach, 1/2 teaspoon salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside., Cut a lengthwise slit down the center of tenderloin to within 3/4 in. of bottom. Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string. Rub remaining oil over beef. Combine the onion powder, pepper and remaining garlic and salt; rub over beef. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 40-55 minutes or until a thermometer reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Remove string before slicing.

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!!!

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.

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.

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.

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.

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.

Steps:

• Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
• In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
• Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)
• Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.