How to make it

  • Process mushrooms in food processor until coarsely chopped, about six 1-second pulses.
  • Heat butter and oil in 12-inch nonstick skillet over medium-high heat until foaming subsides.
  • 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.
  • Reduce heat to medium and continue to cook, stirring frequently, until vegetables are deeply browned and sticky, about 10 minutes.
  • Stir in garlic and cook until fragrant, 30 seconds.
  • Slowly stir in Madeira 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.
  • butterfly roast.
  • Season cut side of roast liberally with kosher salt and pepper.
  • spread cooled stuffing mixture over interior of roast, leaving 1/2-inch border on all sides; lay spinach on top of stuffing.
  • roll roast lengthwise and tie.
  • 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.
  • Adjust oven rack to middle position and heat oven to 450 degrees.
  • Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking.
  • 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.
  • 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.
  • While meat roasts, combine butter ingredients in small bowl.
  • Transfer tenderloin to cutting board; spread half of butter evenly over top of roast.
  • Loosely tent roast with foil; let rest for 15 minutes.
  • Cut roast between pieces of twine into thick slices.
  • Remove twine and serve with remaining butter passed separately.

Reviews & Comments 5

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    " It was excellent "
    glennk ate it and said...
    three of my favorite things Beef, tender, and loin lol this sounds great.
    Was this review helpful? Yes Flag
    " It was excellent "
    luisascatering ate it and said...
    You guys have got to see what it looks like; here is the link with a photo:

    Beautiful! :-)
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    very superb roast love it thanks high5
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    " It was excellent "
    lacrenshaw ate it and said...
    Ah, midge? Please excuse me but this entire recipe is off the hook. You may have just changed of Christmas Dat menu considerably. Thanks and a ^^^5!
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Love everything about this elegant recipe! All the ingredients work great together here. High 5!
    Was this review helpful? Yes Flag

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