Beef Tenderloin, Leeks, Mushrooms, Artichokes

By á-73576

Perfect for a Dinner Party. Stuffed tenderloin may be prepared early in the day and refrigerated. Leave at room temperature for a half hour before roasting.

Ingredients

• For the Sauce:
• For the Beef Tenderloin
• 4 1/2-5 pound beef tenderloin, butterflied
• 4 tablespoons butter, approximately for separately sauteing leeks, garlic and mushrooms
• 1 large leek, white part, sliced lengthwise, then in half
• 1 cup sliced assorted mushrooms, approximately, button, crimini, shitake
• 2 cloves garlic, chopped fine
• 1/8 cup chopped fresh parsley
• 1/3 cup provolone cheese, grated
• 1/8 cup fresh grated Parmesan cheese
• 3 artichoke hearts, approximately, sliced in half lengthwise
• 1 teaspoon coarse kosher salt, or more to taste
• 1 teaspoon cracked black pepper
• kitchen string, enough for tying stuffed tenderloin before roasting
• 3/4 cup white wine
• 7 ounce container D'Artagnan Duck and Veal Demiglace
• 3/4 stick butter, cut into small bits, chilled
• a couple pinches coarse kosher salt
• a couple pinches cracked black pepper

Details

Servings 6
Cooking time 90mins
Adapted from spicedpeachblog.com

Preparation

Step 1

Preheat oven to 350 degrees. Set butterflied tenderloin on a large cutting board. In a medium size saute pan melt 2 tablespoons butter on very low heat, add leeks and cook until softened, about 4-5 minutes, sprinkle with a couple pinches of salt and pepper, stir, remove from heat and spoon into a large glass bowl. Melt two tablespoons butter in a large saute pan, add mushrooms, stir to prevent mushrooms from crowding and saute mushrooms on medium to medium high heat for three to five minutes until cooked and any moisture of the mushrooms has dissipated. Stir in the garlic, add a couple pinches of salt and pepper, cook for another minute then transfer mushroom mixture to the bowl with the leeks. Add the parsley, grated provolone and Parmesan to the leek and mushroom mixture and gently stir throughout, sprinkling in a bit more salt and pepper again if desired. Once mixture has cooled, spread over the butterflied tenderloin leaving at least an inch border all around. Place the sliced artichokes down the center of the mixture then roll up the stuffed tenderloin using kitchen string to secure the meat lengthwise and around four to five string ties firmly securing the width. Place stuffed tenderloin into a shallow roasting pan, place into oven and cook for around thirty-five minutes. Remove roast from oven, tent immediately with aluminum foil and let rest for at least ten minutes before slicing. Remember, roast will continue to cook further once removed from the oven. Drizzle each plate with sauce positioning the meat halfway on top of the sauce.

For the Sauce:
Reduce the wine in a small saucepan by about three quarter the amount on medium heat, reduce heat to low and stir in the D'Artagnan Brand Duck and Veal Demiglace, season with a couple pinches of salt and pepper and cook around three to four minutes until very hot. Turn off heat then whisk in butter a few bits at a time until incorporated together and smooth, return pan to very, very, low heat if needed to whisk in last bits of butter, taste, check seasoning.