Recipe

Roast Beef Tenderloin With Caramelized Onion And Mushroom Stuffing Recipe

	Midgelet / All my dishes 11 months, 2 weeks ago A holiday beef recipe from Cooks Illustrated The roast can be stuffed, rolled, and tied a day ahead, but don't season the exterior until you are ready to cook it. This recipe can be doubled to make two roasts. Sear the roasts one after the other, cl... More Prep:30m Cook:30m Servings:6	Midgelet
	beef tenderloin roast mushrooms herbs butter caramelized onions

Does this look good? Yeah! / Nope

Fans

lacrenshaw

momo_55gra

glennk

luisascate

juels

Ingredients

Stuffing

8 ounces cremini mushrooms , cleaned, stems trimmed and broken into rough pieces

1/2 tablespoon unsalted butter

1 1/2 teaspoons olive oil

1 medium onion , halved and sliced 1/4 inch thick

1/4 teaspoon table salt

1/8 teaspoon ground black pepper

1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)

1/2 cup Madeira or sweet Marsala wine

Beef Roast

1 beef tenderloin center-cut Châteaubriand , 2 to 3 pounds, trimmed of fat and silver skin

Kosher salt and ground black pepper

1/2 cup lightly packed baby spinach

3 tablespoons olive oil

Herb Butter

4 tablespoons unsalted butter , softened

1 tablespoon chopped fresh parsley leaves

3/4 teaspoon chopped fresh thyme leaves

1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)

1 tablespoon whole grain mustard

1/8 teaspoon table salt

1/8 teaspoon ground black pepper

Directions

FOR THE STUFFING:

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.

FOR THE ROAST:

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.

FOR THE BUTTER:

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.

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Comments

juels 11 months, 2 weeks ago said:
Love everything about this elegant recipe! All the ingredients work great together here. High 5!

lacrenshaw 11 months, 2 weeks ago 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!
Lorraine

momo_55grandma 11 months, 2 weeks ago said:
Very superb roast love it thanks high5

luisascatering 11 months, 2 weeks ago said:
You guys have got to see what it looks like; here is the link with a photo:

http://www.woodbridgewines.com/CBICMS/woodbridge/foodwine/recipes/recipedetail.html?recipe=79

Beautiful! :-)

glennk 11 months, 2 weeks ago said:
Three of my favorite things Beef, tender, and loin lol this sounds great.

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Alterations

glennk 11 months, 2 weeks ago said:
I have done a similar roast only substituted two lobster tails shelled and cooked in garlic butter as the stuffing. you lay them one on top of the other thin part to thick part. When you sliced it there was a perfect combo of steak and lobster.

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