Stuffing 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 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:

• 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:

• 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 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.

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:

• In a skillet, cook bacon until crisp.
• Remove bacon; crumble and set aside.
• Drain skillet, reserving 1 tablespoon drippings.
• In the drippings, saute the mushrooms, onion and garlic until tender.
• Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
• Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
• Pinch meat together along the seam and secure with toothpicks.
• Combine butter with Parmesan cheese and brush over top and sides of meat.
• Press the remaining bread crumbs onto butter mixture.
• Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
• Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
• If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
• Let stand for 10 minutes, then remove toothpicks before slicing.

Steps:

• Take the beef tenderloin out of the refrigerator an hour before cooking.
• Saute the onion, celery, mushrooms and garlic in the butter on low heat until onions and celery are clear and soft.
• Place the bread crumbs in a bowl and add the salt, pepper, basil,parsley flakes and teriyaki sauce.
• Add the onion-celery mixture to the bread crumbs, and lightly toss until well blended.
• Make a lengthwise cut all the way down the tenderloin that goes 3/4 way through the tenderloin to make a pocket for the stuffing.
• Lightly place the stuffing into the pocket and close the pocket securely with toothpicks.
• Place the bacon slices on top of the tenderloin.
• Bake uncovered at 350 degrees for 1 hour for a medium-rare tenderloin.