Pats Mushroom Stuffed Beef Tenderloin Food

ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
• Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
• Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
• Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
• When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
• Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.

ROAST FILLET OF BEEF WITH MUSHROOM STUFFING

Steps:

• Tip the porcini into a bowl and pour over 250ml boiling water. Leave for 20 mins to soften and plump up, scoop out the mushrooms with a slotted spoon and finely chop, then strain the liquid (leaving behind the last drop as it might contain grit) and set aside.
• Set aside about half the wild mushrooms, choosing those with the best shape, then finely chop the remainder. Chop 1 shallot very finely. Heat a large frying pan, add the butter and 1 tbsp olive oil, then cook the chopped shallot and garlic over a medium heat for 3-5 mins until softened. Tip in the chopped porcini and stir around the pan for 2 mins. Add the chopped mushrooms to the frying pan along with the thyme sprigs. Cook for 10 mins until lightly browned and any liquid has evaporated. Leave to cool.
• Place the beef on a board. Take a sharp knife and make a slice lengthways along the fillet, about one-third of the way down, so it folds out like a book. One side of the beef should now be thicker than the other. Make another lengthways slice along the thick half of beef so the beef unfolds to a flat, evenly thick piece of meat, about the size of an A4 page. Spread the mushroom mixture all over the beef and season really well. Tightly roll up the beef to reform into a log and tie about 8 pieces of string around to secure well.
• Heat oven to 200C/180C fan/gas 6. Place a large heavy-based roasting tin over a high heat on the hob (ensure that it will fit in your oven beforehand). Heat some more butter and the other 1 tbsp oil in the tin, then fry the beef, turning every couple of mins, until well browned all over. This will take about 10 mins.
• Tip the whole shallots into the tin around the beef and toss them in the oil. Roast for 20-25 mins for rare, 35 mins for medium and 45 mins for well done. If you have a thick piece of meat, it may take a little longer. Ten mins before the end of cooking, stir the whole mushrooms around the pan, coating well in the oil and juices, then leave to roast alongside the meat and shallots. Leave the meat to rest on a board for 10-15 mins and keep the vegetables warm in a serving dish while you make the sauce.
• Place the tin back on the hob. Stir in the flour, mixing well into any oil in the pan, then very carefully pour over the brandy, making sure you don't pour straight from the bottle. Use a small whisk to stir in the brandy, scraping up all the lovely browned bits from the tin. When the brandy has nearly boiled away, pour over the strained mushroom liquid and beef stock. Cook for about 5 mins until the liquid just coats the back of a spoon, then stir in the mustard and crème fraîche. Season, sprinkle with parsley and pour into a gravy boat. Cut the beef into thick slices and serve with the vegetables, gravy and some Parmesan puffs, if you like.

MUSHROOM-STUFFED TENDERLOIN

Steps:

• In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings. In the drippings, saute the mushrooms, onion and garlic until tender. Remove from the heat; stir in 1/2 cup of bread crumbs, parsley and bacon. , Cut a slit lengthwise three-quarters of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Combine butter and Parmesan cheese; spread over top and sides of meat. Press the remaining bread crumbs onto butter mixture., Place meat on rack in a shallow roasting pan. Bake, uncovered, at 350° for 15 minutes. Cover and bake for 1 hour or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes and remove toothpicks before slicing.

MUSHROOM AND BACON STUFFED BEEF TENDERLOIN

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.

GRILLED STUFFED PORK TENDERLOIN

Steps:

• Prepare a grill fire to about 350° with hickory for smoke flavor.
• Pat pork loin dry with paper towels and place on a cutting board.
• Starting on the long side, make a thin slice all the way across the loin, and continue to slice in an even layer until pork is in a rectangle, flat layer.
• Use a meat mallet and pound until about 1/2 inch thick all over.
• Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and set aside.
• Thaw spinach and squeeze out excess liquid, coarsely chop.
• Place butter in a skillet and place over medium heat. Add spinach, onions, garlic and mushrooms. Cook, stirring often until onions are softened, about 10 minutes.
• Spread mixture over pork loin in an even layer.
• Starting from the long end, roll up tightly.
• Tie loin roast with butcher twine or secure with skewers or toothpicks.
• Drizzle with olive oil, rubbing over entire roast.
• Sprinkle with dry rub.
• Cook over indirect fire with the grill lid closed about 35 minutes. Check with a digital thermometer and continue to cook until loin reaches 145° internal temperature.
• Remove from grill and allow to rest about 10 minutes before slicing.
• Carefully remove twine and slice into 1/2 inch thick slices.

MUSHROOM-STUFFED BEEF TENDERLOIN

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.

BEEF TENDERLOIN STUFFED WITH GORGONZOLA AND MUSHROOM/WITH MERLOT

Steps:

• Heat oven to 425.
• Cut tenderloin horizontally down length of beef, about 1/2 " from top of beef, to within 1/2 " of opposite side; open flat. Repeat with other side.
• Melt butter in 10" skillet over medium high heat. Cook mushrooms in butter until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley. Toss to combine.
• Sprinkle bread crumb mixture over beef to within 1" of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6" so it cooks evenly.
• Tie beef with kitchen string at 1 1/2" intervals.
• Place seam side down on rack in shallow roasting pan. Brush with oil, sprinkle with salt. Insert oven proof thermometer in thickest part of beef.
• Bake uncovered 30 to 40 minutes until thermometer reads at least 140 degrees.
• Cover loosely with foil and let rest 15 minutes. Temp should rise to 145 degrees.
• Merlot Sauce:.
• Heat all ingredients in a 1 qt sauce pan, stirring occasionally; reduce heat to low. Simmer uncovered 10-15 minutes until reduced and syrupy.
• Serve on the side with beef.

MUSHROOM-STUFFED BEEF TENDERLOIN

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.

BEEF WELLINGTON WITH MIXED MUSHROOMS

Steps:

• Working in two batches, pulse the mushrooms in a food processor until finely chopped, 10 to 15 pulses. Heat 3 tablespoons butter in a large skillet over medium-high heat. Add the shallots and thyme and cook until softened, 1 to 2 minutes. Stir in the mushrooms and cook, stirring often toward the end, until dry and starting to form small crumbles, 25 to 28 minutes.
• Remove the skillet from the heat and add the cognac. Carefully return the skillet to the heat (the cognac may ignite) and continue cooking until the mushroom mixture is dry and the alcohol cooks off, 2 to 3 minutes. Stir in the remaining 1 tablespoon butter and season with kosher salt and pepper. Remove from the heat and let cool completely.
• Meanwhile, season the beef all over with kosher salt and pepper. Heat the vegetable oil in a separate large skillet over medium-high heat. Add the beef and cook, turning, until browned on all sides (including the ends), about 8 minutes. Transfer the beef to a rack and let cool.
• Overlap 2 sheets of plastic wrap on a work surface to make a large rectangle (about 22 by 30 inches) with a short side in front of you. Arrange the prosciutto slices crosswise on the plastic wrap in overlapping rows to form a rectangle slightly longer than the beef and wide enough to completely wrap it with a slight overlap. (You might not use all of the prosciutto.) Spread the mushroom mixture over the prosciutto, pressing gently. Cut the ties off the beef and brush it all over with the mustard. Place the beef on top of the prosciutto-mushroom mixture, perpendicular to the prosciutto slices. Tightly roll the prosciutto-mushroom mixture around the beef, using the plastic wrap to help you roll. Twist and tie the ends of the plastic wrap to help the roast hold an even shape. Refrigerate at least 30 minutes.
• Roll the puff pastry into a 14-by-15-inch rectangle on a lightly floured surface; if using 2 smaller sheets of pastry, press the ends together before rolling out, then trim as needed. Brush the pastry all over with the beaten egg. Remove the plastic wrap from the beef and place the beef on the pastry. Carefully roll the pastry around the beef, overlapping the ends at the seam; trim off any excess pastry, if needed, then pinch the seams together. Turn seam-side down. Fold in the pastry on the two open ends, trimming off any excess. Refrigerate until the pastry is cold and firm, about 1 hour.
• Position a rack in the lower third of the oven; preheat to 425˚ F. Line a baking sheet with parchment paper or foil. Place the beef seam-side down on the baking sheet and brush all over with the beaten egg. Score lines in the pastry with the dull side of a paring knife (don't cut through the pastry) and sprinkle with flaky salt. Bake until the pastry is crisp and dark golden brown and a thermometer inserted into the center of the beef registers 110˚ F for rare to 120˚ F for medium rare, 40 to 50 minutes. Transfer to a rack set on a baking sheet and let rest 15 minutes before slicing. Sprinkle with more flaky salt and chives.

SPINACH-STUFFED BEEF TENDERLOIN

Steps:

• In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender.
• Add the garlic; cook and stir for 1 minute.
• In a bowl, combine the mushroom mixture, spinach and cheese; set aside.
• Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
• Open tenderloin so it lies flat; cover with plastic wrap.
• Flatten to 3/4 inch thickness.
• Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
• Spread spinach mixture over the meat to within 1 inch of edges.
• Close tenderloin; tie at 2 inch intervals with kitchen string.
• Place tenderloin on a rack in a shallow roasting pan.
• Sprinkle with remaining salt and pepper.
• Bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees).
• Let stand 5-10 minutes before slicing.

STUFFED BEEF TENDERLOIN WITH PORTOBELLO MUSHROOMS

Steps:

• Place the top oven rack in the center position and pre-heat the oven to 400°F.
• Heat two tablespoons olive oil in a large, high-sided skillet over medium heat. Add the leeks, mushrooms, and garlic. Season with salt and black pepper, to taste, and stir to combine.
• Cook, stirring occasionally, until the vegetables develop some color and most of the water from the mushrooms evaporates, approximately 8-10 minutes.
• Add the spinach and fresh herbs. Continue cooking until the spinach wilts, approximately 1-2 minutes. Remove from heat and set aside.
• Place the butterflied beef tenderloin between two sheets of plastic wrap or wax paper and gently pound with a meat mallet or rolling pin to a ½-inch even thickness. Brush the surface of the beef with the remaining olive oil and generously season with salt and black pepper, to taste.
• Stir the Parmesan cheese into the mushroom-spinach mixture until combined. Evenly spread the mixture over the beef tenderloin, leaving a small border (½-1 inch) around the edges.
• Carefully roll up the tenderloin like a jelly roll and secure with kitchen twine. Season the outside of the beef with additional salt and black pepper, as desired, and place in the center of a roasting pan lined with the sliced red onions.
• Nestle the shallots and carrots around the beef and tuck in the fresh thyme sprigs. Add the beef broth and place in the pre-heated oven to roast until the beef reads between 125°F-130°F* for medium-rare on an instant read thermometer, approximately 35-40 minutes. (The temperature will rise another 5-10 degrees while resting).
• Transfer the beef tenderloin to a serving platter and cover loosely with foil to keep warm. If necessary, return the vegetables to the oven for another 10-15 minutes, or until fork tender.
• Transfer the veggies to the serving platter and pour the pan juices into a medium saucepan. Place over medium-high heat and reduce for approximately 5 minutes, stirring occasionally. Add the butter and stir to emulsify the butter and thicken the sauce.
• Carve the stuffed tenderloin and serve immediately with the roasted vegetables and pan sauce. Enjoy!

STUFFED BEEF TENDERLOIN

Steps:

• Preheat oven to 350 °F.
• Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside.
• In a medium skillet, melt butter and cook shallots and mushrooms until tender. Add wine and cook over medium heat for about 5 minutes or until liquid is reduced.
• To stuff and roll the tenderloin, open (or butterfly) the beef and flatten with a meat mallet. Sprinkle with salt and pepper, to taste. Spoon mushroom mixture down the center of tenderloin. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals. Place roll in roasting pan.
• Bake for 45 minutes for medium-rare. Let stand for 5 minutes before slicing.

STUFFED BEEF TENDERLOIN

Steps:

• Preheat oven to 400°F.
• Butterfly the beef tenderloin down the center by cutting the beef lengthwise down the center to within 1/2" of other side. (Or have your butcher do it for you).
• In a medium skillet melt butter or margarine and cook shallots or onion until tender.
• Add mushrooms and wine and cook over medium heat for about 5 minutes or until liquid is absorbed.
• Now, add garlic powder and parsley.
• Make sure it is well incorporated.
• To stuff and roll the tenderloin open the beef and flatten with a meat mallet.
• Sprinkle with salt and pepper to taste.
• Spoon mushroom mixture down the center of the tenderloin.
• Bring the two sides of the tenderloin up around filling to meet.
• Use butcher string and tie around the roll at 1" intervals.
• Place roll in roasting pan.
• Bake for 45 minutes for medium rare.
• Let stand for 10 minutes before serving.

BEEF TENDERLOIN IN MUSHROOM PORT SAUCE

Steps:

• Gather the ingredients.
• Preheat oven to 425 F.
• Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef.
• Heat a large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear.
• Transfer to rack in a shallow roasting pan. Insert meat thermometer so tip is centered in the thickest part of the roast, not resting in fat. Do not add water or cover. Roast in preheated oven about 30 to 35 minutes for medium-rare to medium doneness.
• Meanwhile, in the same skillet, heat 1 1/2 tablespoons butter over medium-high heat until hot. Add half of the mushrooms and the shallots. Cook and stir until mushrooms are tender. Remove from skillet. Repeat with remaining butter and mushrooms. Set aside.
• In the same skillet, bring port wine to a boil over high heat. Cook 5 to 7 minutes or until almost syrupy (reduced to about 2 tablespoons). Stir in broth, mustard, and cornstarch mixture. Cook until slightly thickened and bubbly, stirring occasionally. Return mushrooms to the sauce.
• Remove roast from oven when meat thermometer registers 135 F. Transfer roast to a carving board. Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 F for medium rare).
• Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce . Serve with roast.
• Enjoy!