Tenderloin with Cremini-Apricot Stuffing

By smolson

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

Preparation

Step 1

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.