MUSHROOM-STUFFED BEEF TENDERLOIN
This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews whenever I serve it.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small nonstick skillet, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. , Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges. , Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper., Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.
Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
MUSHROOM AND BACON STUFFED BEEF TENDERLOIN
A beef tenderloin is stuffed with fresh mushrooms, bacon and more yumminess, then roasted til delicious in this simple but elegant dish.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Pour 1 cup dressing over meat in shallow dish. Refrigerate 1 hour to marinate, turning after 30 min.
- Meanwhile, cook and stir mushrooms in remaining dressing in large skillet on medium-high heat 5 min. or until tender. Add stuffing mix and water; mix well. Remove from heat; stir in cheese and bacon.
- Heat oven to 450°F. Remove meat from marinade; discard marinade. Starting 1 inch from one end of meat, cut lengthwise slit down center of meat to within 1 inch of opposite end, being careful to not cut through to bottom of meat. Gently pull meat apart to make pocket; fill with stuffing mixture. Place on rack in roasting pan.
- Bake 45 min. to 1 hour or until meat is medium doneness (160°F). Let stand 10 min. before slicing to serve.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
MUSHROOM-STUFFED PORK TENDERLOIN
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
- Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
- Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
- Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
- Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams
MUSHROOM-STUFFED BEEF TENDERLOIN
Slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. Elegant presentation for guests. Worth the expense for a special occasion.
Provided by littleturtle
Categories Roast Beef
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, cook bacon until crisp.
- Remove bacon; crumble and set aside.
- Drain skillet, reserving 1 tablespoon drippings.
- In the drippings, saute the mushrooms, onion and garlic until tender.
- Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
- Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
- Pinch meat together along the seam and secure with toothpicks.
- Combine butter with Parmesan cheese and brush over top and sides of meat.
- Press the remaining bread crumbs onto butter mixture.
- Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
- Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
- If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
- Let stand for 10 minutes, then remove toothpicks before slicing.
Nutrition Facts : Calories 397, Fat 25.9, SaturatedFat 10.4, Cholesterol 104.8, Sodium 254.2, Carbohydrate 13.6, Fiber 1.1, Sugar 1.6, Protein 26.1
BLUE CHEESE-MUSHROOM STUFFED TENDERLOIN
Here's my go-to entree for just about any special occasion. Filled with a savory stuffing, the sliced tenderloin looks and tastes like a specialty from an upscale restaurant. -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a small skillet, heat butter over medium-high heat. Add mushrooms and Worcestershire sauce; cook and stir until mushrooms are tender, 6-8 minutes. In a small bowl, mix mustard, pepper, oil and salt., Cut lengthwise through the center of roast to within 1/2 in. of bottom. Open roast and cut lengthwise through the center of each half to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to 3/4-in. thickness. , Remove plastic. Spread mushrooms down center of roast to within 1/2 in. of ends; top with 1/2 cup cheese and onions. Starting at a long side, roll up jelly-roll style; tie at 1-1/2-in. intervals with kitchen string. Secure ends with toothpicks., Place on a rack in a shallow roasting pan; spread with mustard mixture. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string and toothpicks. Top servings with remaining cheese. If desired, warm additional onions in microwave and sprinkle over tops.
Nutrition Facts : Calories 499 calories, Fat 28g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 52g protein.
MUSHROOM-STUFFED BACON WRAPPED PORK TENDERLOINS
This makes a wonderful dinner to serve to guests! You can prepare, stuff and roll the tenderloins, well in advance, cover and refrigerate until ready to cook.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet melt butter over medium heat; add in mushrooms, onion and garlic, saute until tender (about 8 minutes).
- Stir in toasted pecans; set aside.
- Place the pork between two sheets of plastic wrap, then flatten to about 1/4-inch thickness using a meat mallet or a rolling pin.
- Season the side of the pork that you will be stuffing with season salt and black pepper.
- Divide and spread the mushroom mixture evenly between the two tenderloins, leaving a 1-inch border.
- Roll up jellyroll fashion starting with the long end.
- Wrap 4-5 bacon slices (can use more if desired) around each tenderloin roll, then secure with toothpicks.
- Place seam-sides down in a greased roasting pan/dish.
- Brush the tops and sides of each roll with about 2 tablespoons (or less) of olive oil.
- Rub evenly with coarse black pepper then sprinkle lightly with seasoned salt (or white salt).
- Bake uncovered in a 450 degree oven for 15 minutes.
- Reduce heat to 400 degrees and continue to bake for another 10-15 minutes or until a meat thermometer reads 160 degrees.
- Let rest for 10-15 minutes before slicing.
- Delicious!
LOBSTER STUFFED BEEF TENDERLOIN AND BEARNAISE SAUCE
watching food tv tonight this recipe looked so delicious- i just bought a whole tenderloin today at the Italian market in south Philly, but i had them cut it into fillets for me. I plan to be back there next week, and will have to try this for our holiday party.
Provided by chia2160
Categories Roast Beef
Time 2h
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 400°F.
- Set up a large steamer.
- Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes.
- Remove the lobster tails from the steamer.
- Cut along the underside of the shell and remove the tail meat whole.
- Set aside.
- In a large skillet, heat 1 teaspoon of the oil over medium-high heat.
- Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes.
- Remove with a slotted spoon.
- Drain off all but 2 teaspoons of fat from the pan.
- Add the shallots and celery and cook, stirring, until soft, about 2 minutes.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes.
- Add the green onions and stir.
- Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes.
- Add the parsley and stir.
- Remove from the heat, stir in the cooked pancetta, and let cool.
- Spread the butterflied beef, cut side up, flat on a surface.
- Spread the pancetta-vegetable mixture in a line across the meat, about 2 inches from the top, leaving a 1/2-inch border on the sides.
- Lay the lobster tails on top of the mixture, going across the beef.
- Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends.
- Tie with kitchen twine every 2 inches.
- Place in a large heavy roasting pan, rub on all sides with the remaining 2 teaspoons olive oil, and season lightly with salt and pepper.
- Place over medium-high heat and sear the meat on all sides, about 6 minutes.
- Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare.
- Transfer to a cutting board.
- Tent and let rest for 10 minutes before carving.
- while beef is resting make the Bearnaise sauce:.
- In a small saucepan, combine the shallots, tarragon, white wine, and vermouth.
- Bring to a boil and cook until reduced to 2 tablespoons.
- Remove from the heat, strain, and cool.
- In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form.
- Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick.
- Remove from the heat.
- Whisk in the lemon juice, chopped tarragon, salt, and pepper.
- Adjust the seasoning, to taste.
- Cover to keep warm until ready to serve.
- To serve, place in a decorative bowl with a small sauce ladle.
- Remove the kitchen twine and slice thickly.
- Place on a platter, and drizzle with the Bearnaise Sauce.
- Serve immediately.
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- In a large skillet, heat the olive oil on medium-high then fry the beef tenderloins until they are browned on the outside. You want to quickly brown and sear them, around 2 minutes on each side, then later on you will continue to cook them. Once they are nicely seared and browned, remove them and place on a plate. Tent with tinfoil.
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- Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add bacon; cook for 2 minutes, stirring occasionally. Add shallots; cook 2 minutes, stirring occasionally. Add mushrooms; cook 3 minutes, stirring occasionally. Increase heat to medium-high. Add garlic; sauté 30 seconds. Stir in 1/2 cup beef stock; cook until liquid almost evaporates, stirring occasionally (about 8 minutes). Add spinach; cook 1 minute or until spinach wilts.
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- Place beef on a jelly-roll pan. Bake at 350° for 30 minutes. Increase oven temperature to 450° (do not remove beef from oven); bake an additional 25 minutes or until a thermometer registers 125°. Let stand 15 minutes; cut across the grain into 12 slices.
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