MUSHROOM-STUFFED BEEF TENDERLOIN

By jarren

Ingredients

• 3 1/2 - 4 lb center-cut beef tenderloin roast
• 3 oz pancetta, chopped
• 2 tbsp olive oil
• 3 cups chopped fresh mushrooms (chanterelle, shiitake and oyster)
• 2 shallots, finely chopped
• 1 clove garlic, minced
• 2 1/2 cup soft bread crumbs
• 3 tbsp snipped fresh parsley
• 1/4 cup butter, softened
• 2 tbsp finely shredded Parmesan cheese
• 2 tbsp Dijon-style mustard

Details

Servings 8

Preparation

Step 1

Preheat oven to 425F. Trim fat from meat. Make a lengthwise cut down the center of the meat, cutting almost to, but not through, the other side. Spread open; set aside.

For stuffing, in a large skillet cook pancetta in hot oil over medium heat until crisp. Using a slotted spoon, remove and drain pancetta on paper towels, reserving drippings in skillet. Add mushrooms, shallots an garlic to reserved drippings. Cook until mushrooms and shallots are tender, stirring occasionally. Cool slightly. In a large bowl, combine 1 1/2 cups of the bread crumbs and the parsley. Add pancetta and mushroom mixture; toss gently to combine.

Spoon stuffing down the center of the meat. Bring up sides of meat around stuffing, pressing to almost enclose stuffing Tie at 2" intervals with 100% cotton kitchen string. Place, roll, seam side up, on a rack in a shallow roasting pan.

In a bowl, combine next three ingredients (through mustard). Spread evenly over top and sides of meat roll. Press remaining 1 cup bread crumbs onto top and sides of roll.

Roast, uncovered, 40 to 45 minutes for medium-rare. Cover loosely with foil; let stand 10 minutes before slicing (the temperature of the meat will rise 5F during standing).

Remove string. Cut roll into 1/2" slices. Serve warm.