Stuffed Beef Tenderloin
Your dinner crowd will absolutely love this Caramelized Onion and Mushroom Stuffed Beef Tenderloin!
Things to know:
What temperature do you cook stuffed beef tenderloin?
For a perfect medium rare, cook the tenderloin to an internal temperature of 125F, then allow the temperature to drift us as the meat rests for at least 20 minutes, tented loosely under foil.
Is beef tenderloin just filet mignon?
You could say that. The steak filet mignon comes from the beef tenderloin.
How to cut a beef tenderloin to stuff?
Turn your round tenderloin into a “meat sheet.” See the video to find out how!
What is beef tenderloin good for?
Beef tenderloin is good for making elegant, tender dishes due to its leanness and lack of connective tissue, with popular preparations including roasts, grilled steaks like filet mignon, and skewers. It is also excellent for quick-cooking methods like searing, and its tender texture lends itself well to dishes like stir-fries, or even raw and rare preparations such as steak tartare and carpaccio. The different parts of the tenderloin can be used for specific purposes, such as the center cut for steaks and the tail for smaller pieces in soups, stews, or stir-fries.
What are common mistakes cooking tenderloin?
Here Are 5 Mistakes to Avoid: 1) Not Trimming. If you purchase your tenderloin trimmed, you don’t need to worry about this one, 2) Not Tying. If you are cooking a whole tenderloin, the inconsistent shape can result in uneven cooking. 3) Under Seasoning. 4) Overcooking. 5) Not Resting.
How many does a 3 lb beef tenderloin feed?
Going with the thumbhole of 1/2 pound per person, 6!
Do you have to remove the silverskin from beef tenderloin?
Yes! Silverskin doesn’t dissolve or caramelize when you cook it, so you have to remove it before cooking the meat. It isn’t difficult, and it is necessary.
Ingredients:
Stuffing:
8 ounces cremini mushrooms, cleaned, stems trimmed and broken into rough pieces
½ T unsalted butter
1 ½ t olive oil
1 medium onion, halved and sliced 1/4 inch thick
¼ t kosher salt
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
½ cup Madeira or sweet Marsala wine
For the tenderloin:
2 pound beef tenderloin, center-cut, trimmed of fat and silver skin
1 ½ t kosher salt
1 ½ t black pepper
½ cup lightly packed baby spinach
3 T olive oil
Herb Butter:
4 T unsalted butter, softened
1 T chopped fresh parsley leaves
¾ t chopped fresh thyme leaves
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
⅛ t kosher salt
INSTRUCTIONS
FOR THE STUFFING:
1. Process mushrooms in food processor until coarsely chopped, about six 1-second pulses.
2. Heat butter and oil in 12-inch nonstick skillet over medium-high heat until foaming subsides.
3. Add onion, table salt, and pepper; cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated, 5 to 7 minutes.
4. Reduce heat to medium and continue to cook, stirring frequently, until vegetables are deeply browned and sticky, about 10 minutes.
5. Stir in garlic and cook until fragrant, 30 seconds.
6. Slowly stir in wine and cook, scraping bottom of skillet to loosen any browned bits, until liquid has evaporated, 2 to 3 minutes. Transfer onion-mushroom mixture to plate and cool to room temperature.
FOR THE ROAST:
1. Butterfly the tenderloin as done in the video, creating a “meat sheet”.
2. Season cut side of roast liberally with kosher salt and pepper.
3. Spread cooled stuffing mixture over interior of roast, leaving 1/2-inch border on all sides; lay spinach on top of stuffing.
4. Roll roast lengthwise and tie.
5. In small bowl, stir together 1 tablespoon olive oil, 1 1/2 teaspoons kosher salt, and 1 1/2 teaspoons pepper. Rub roast with oil mixture and let stand at room temperature for 1 hour.
6. Adjust oven rack to middle position and heat oven to 450 degrees.
7. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking.
8. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total. Transfer beef to wire rack set in rimmed baking sheet and place in oven.
9. Roast until instant-read thermometer inserted into thickest part of roast registers 120 degrees for rare, 16 to 18 minutes, or 125 degrees for medium-rare, 20 to 22 minutes.
10. While meat roasts, combine butter ingredients in small bowl.
11. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast. 12. Loosely tent roast with foil; let rest for 15 minutes.
13. Cut roast between pieces of twine into thick slices.
14. Remove twine and serve with remaining butter passed separately. ENJOY!
Equipment used:
Yoder YS640s Smoker
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