Stuffed Beef Tenderloin

By Valarie

Ingredients

• 1 1/2 pound beef tenderloin
• 1 tablespoon butter
• 1/4 cup chopped shallots
• 1 cup chopped fresh mushrooms
• 1/4 cup red wine
• Salt and freshly ground black pepper

Details

Servings 3
Preparation time 15mins
Cooking time 75mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 350 degrees F.

Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside.

In a medium skillet, melt butter and cook shallots and mushrooms until tender. Add wine and cook over medium heat for about 5 minutes or until liquid is reduced.

To stuff and roll the tenderloin, open (or butterfly) the beef and flatten with a meat mallet. Sprinkle with salt and pepper, to taste. Spoon mushroom mixture down the center of tenderloin. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals. Place roll in roasting pan.

Bake for 45 minutes for medium-rare. Let stand for 5 minutes before slicing.