This recipe was provided courtesy fellow foodie, Marilyn Neely. It sounds deeeeelicious and I’m guessing it makes a beautiful presentation for a dinner party with friends. I hope you give this a try and please share your comments when you do. Thanks for sharing Marilyn!
Stuffed Tenderloin
from the Three Rivers Renaissance Cookbook IV
Recipe by Aileen Magnotto
(Serves 8)
Preparation time: 45 minutes / Cooking time: 45-50 minutes
1 5 lb. beef tenderloin
1 cup butter, softened (2 sticks)
2-3 cloves garlic, minced
2 eggs, beaten
8 oz. fresh spinach, finely chopped (about 6 cups)
¾ cup of soft bread crumbs
Seasoned salt, optional
1 10 ½ oz. can condensed beef broth
1 lb. tiny new potatoes, or fingerlings
8 oz. large whole mushrooms
1 TBSP Butter
2 Medium onions, cut into wedges
½ cup dry sherry
Preheat oven to 400 degrees.
Double butterfly tenderloin by cutting the tenderloin in a single, lengthwise cut down the center of the tenderloin to within ½ inch of the bottom of meat. Then make 2 more cuts, one on each side of the first cut to ½ inch of the bottom of meat. Pound meat with a mallet to an 10×8 inch rectangle.
Mix the cup of softened butter with the garlic and spread over the rectangle.
In a medium bowl, mix the eggs, spinach and bread crumbs. Spoon this on top of the butter garlic spread. Roll meat, jelly-roll style, beginning with the long side. Place meat, seam side down on a rack in a shallow roasting pan. Sprinkle with seasoned salt, if desired. (I use Monterey Grill Steak seasoning). Roast uncovered for 45 minutes, or until a meat thermometer registers 140 degrees for rare. Cook longer for medium.
While tenderloin is cooking, in a small saucepan, bring the beef broth to a boil, reduce heat and simmer, uncovered for 15 minutes until reduced to 2/3 cup.
In a separate saucepan cook the potatoes in boiling salt water until tender. Drain and keep warm.
In a small fry pan cook the mushrooms with the 1 TAB. of butter until soft. Drain and keep warm.
Remove the beef from the pan, reserving drippings. Keep warm (wrap in foil)
In the roasting pan cook the onions in the reserved dripping until they are tender and browned. Remove from pan. Stir in the reduced beef broth and sherry and heat through.
Slice the tenderloin into 1 inch thick slices.
Arrange on a serving platter, with slices overlapping. Place the potatoes, mushrooms and onions on either side of platter. Drizzle the broth/sherry mixture over meat and serve.
To keep the potatoes warm leave in pan with lid tightly closed. Wrap onions in foil.
