Tenderloin with Cremini-Apricot Stuffing

Photo by Samantha O.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 cup sliced baby portobello (cremini) mushrooms

  • 1/3 cup chopped onion

  • 1/3 cup chopped celery

  • 2 tablespoons butter

  • 1/2 cup chopped dried apricots

  • 1 tablespoon minced fresh rosemary

  • 1 beef tenderloin roast (2-1/2 pounds)

  • 1 tablespoon olive oil

  • 3 garlic cloves, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Directions

In a large skillet, saute the mushrooms, onion and celery in butter until tender. Transfer to a small bowl; stir in apricots and rosemary. 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 mushroom mixture over meat. Roll up jelly-roll style, starting with a long side. Tie at 1-1/2-in. to 2-in. intervals with kitchen string. Combine the oil, garlic, salt and pepper; rub over roast. In a large ovenproof skillet, brown roast on all sides. Bake at 425° for 35-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Place slices on a platter and spoon pan juices over the top. Yield: 10 servings.

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