STUFFED BEEF TENDERLOIN
My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.
Nutrition Facts :
STUFFED BEEF TENDERLOIN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees F.
- Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
- Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
- Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
- In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.
STUFFED TENDERLOIN
Steps:
- Preheat the oven to 450 degrees F.
- Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
- Salt and pepper the meat on all sides.
- Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
- After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.
STUFFED BEEF TENDERLOIN
Saw this in Paula Deen's magazine "Cooking with Paula" and it looked scumptious, that I posted it for safekeeping. I, also, took the liberty of changing things a bit.
Provided by Manami
Categories Roast Beef
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 555.9, Fat 37.4, SaturatedFat 15.3, Cholesterol 153.8, Sodium 125.5, Carbohydrate 5.4, Fiber 0.3, Sugar 0.7, Protein 44.3
STUFFED BEEF TENDERLOIN
A juicy roasted beef tenderloin that is stuffed with mushrooms and shallots.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 7
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
This is for people that you really , really love and/or that you want to really, really love you!!! It is excellent. I have on occasion added about 1/2 cup blue cheese to the stuffing, or used my shrimp and crab stuffing in place of this recipe. Whatever you put into it, it is totally wonderful.
Provided by Georgia Girl
Categories Roast Beef
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Take the beef tenderloin out of the refrigerator an hour before cooking.
- Saute the onion, celery, mushrooms and garlic in the butter on low heat until onions and celery are clear and soft.
- Place the bread crumbs in a bowl and add the salt, pepper, basil,parsley flakes and teriyaki sauce.
- Add the onion-celery mixture to the bread crumbs, and lightly toss until well blended.
- Make a lengthwise cut all the way down the tenderloin that goes 3/4 way through the tenderloin to make a pocket for the stuffing.
- Lightly place the stuffing into the pocket and close the pocket securely with toothpicks.
- Place the bacon slices on top of the tenderloin.
- Bake uncovered at 350 degrees for 1 hour for a medium-rare tenderloin.
Nutrition Facts : Calories 855.6, Fat 61, SaturatedFat 25.3, Cholesterol 225.5, Sodium 1042.2, Carbohydrate 11.6, Fiber 1, Sugar 2.7, Protein 61.4
STUFFING STUFFED BEEF TENDERLOIN
Slices of this elegant but easy special-occasion roast look so attractive, and you'll be delighted with the flavor. Water chestnuts add enjoyable crunch to the savory stuffing. It's an entree I'm proud to serve to guests. -Mark Trinklein, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a shallow dish, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about three-fourths of the way through the tenderloin. Place in dish; turn to coat. Cover and refrigerate for 4 hours or overnight., In a large skillet, saute the mushrooms, onions and water chestnuts in butter until onion is tender. Remove from the heat. Stir in the remaining stuffing ingredients. Drain and discard marinade. Open tenderloin; spoon stuffing on one side. Close and tie with kitchen string. Place in a greased shallow roasting pan., Bake, uncovered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before removing string and slicing.
Nutrition Facts :
PANCETTA STUFFED BEEF TENDERLOIN
The tenderloin is butterflied and stuffed with a bread stuffing with pancetta and herbs, then covered with pancetta slices, and finished with a port wine and mushroom sauce.
Provided by threeovens
Categories Roast Beef
Time 1h20m
Yield 2 tenderloins, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F; position the oven rack in the center of the oven.
- In a large skillet, cook pancetta slices, over medium heat, in batches, for 3 minutes, remove pancetta slices to a plate, and set aside.
- Heat 2 tablespoons oil in same skillet on medium.
- Season tenderloins with salt and pepper, then brown the outside, all over, in skillet about 6 to 8 minutes; remove to work surface to cool.
- Meanwhile, in the same skillet, cook chopped pancetta in remaining tablespoon of oil, stirring, until golden, about 5 minutes.
- Add butter and transfer chopped pancetta to a medium bowl.
- Add 1/4 cup water to skillet and continue to cook while scraping up any browned bits; add liquid to the bowl.
- To the bowl, add bread crumbs, parsley, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper; reserve skillet.
- Slice tenderloins, lengthwise, 3/4 of the way through, then open like a book, cut side up.
- Beginning in the center, slice each side on the diagonal 3/4 of the way through and open again like a book. You are trying to get a flat piece of meat that you can roll up.
- Spread half of the stuffing mixture in center, leaving a 1 inch border, roll tenderloins up over the stuffing mixture, arrange half the pancetta slices over the top in an overlapping pattern, and tie with kitchen string at 2 inch intervals; repeat with other tenderloin.
- Roast stuffed tenderloins until they register 120 degrees F with meat thermometer, about 25 minutes.
- Transfer to a cutting board and tent with foil.
- Pour the pan juices into the reserved skillet, add mushrooms, season with salt and pepper, and cook over medium high heat until browned, about 10 minutes.
- Stir in the port wine and cook an additional minute.
- To serve, slice roasts and spoon mushrooms and sauce on top.
LOBSTER STUFFED BEEF TENDERLOIN
Make and share this Lobster Stuffed Beef Tenderloin recipe from Food.com.
Provided by Diana Adcock
Categories Lobster
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a small saucepan combine the buter and minced garlic-keep warm over low heat.
- Cook the lobster tails in boiling salted water until done-about 5 minutes.
- Drain and submerge in cold water to stop cooking process.
- Cut a lengthwise slit in the tenderloin within 1/2 inch from bottom.
- Open.
- Sprinkle with the lemon pepper.
- Remove lobster shells and discard.
- Place tails"tail to end" down the center of your tenderloin.
- Whisk butter-garlic mixture and drizzle 2 T.
- down lobster tails.
- Wrap beef around the tails and tie with cooking twine at 1 and 1/2 inch intervals.
- Place roast on a rack in roasting pan and sprinkle with lemon pepper.
- Roast uncovered for 45 minutes to 1 hour.
- Meat thermometer will read 140 degrees for rare or 150 degrees for medium rare.
- Saute the shallots and mushrooms in the butter garlic mixture until golden.
- Add the wine and heat throughly, reducing just a bit.
- Remove roast and loosely cover with foil.
- Let stand for 5 minutes before carving.
- Cut into thick slices and offer the wine-butter sauce at table.
Nutrition Facts : Calories 660.2, Fat 51.5, SaturatedFat 25, Cholesterol 203, Sodium 257.7, Carbohydrate 4.9, Fiber 0.3, Sugar 0.8, Protein 37.1
BEEF TENDERLOIN STUFFED WITH HERB PESTO
Stuffed beef tenderloin is always an impressive main course. This one is summery, with a zesty, garlicky herb pesto, ideal for grilling over coals. It is delicious served at room temperature for an elegant summer buffet. Ask your butcher for a nice center-cut piece of tenderloin. If you aren't comfortable with butterflying the meat yourself, ask the butcher to do that too, but it's really not very difficult.
Provided by David Tanis
Categories dinner, meat, roasts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Position the meat on a cutting board so it is perpendicular to the board. With a sharp knife, make a 1-inch-deep incision along the length of the roast. Then use a sawing motion as you continue to cut, moving the knife down and to the left; with your fingers, begin to pry open the roast. Continue cutting, flattening the meat as you go to make a flat rectangular piece about 9 by 12 inches. (Don't worry if it looks a bit ragged.) Lightly pound the meat with a mallet to make it evenly flat. Season meat on both sides with salt and pepper. Lay the meat on a baking sheet cut side up and refrigerate while you prepare the pesto.
- Make the pesto: Put parsley, basil, garlic and olives in a food processor or blender. Sprinkle lightly with salt and pepper. Pulse to roughly chop, then add oil and process to a coarse purée. Add cheese, lemon zest and crushed red pepper and pulse briefly to combine.
- Spread pesto evenly over the cut surface of the beef, leaving a 1-inch border at all edges. Roll up the meat like a jellyroll, with the seam on the bottom. Tie roll securely with butcher's twine at 2-inch intervals along its length. Drizzle the surface of the roll with oil and rub with your hands to distribute. Leave meat at room temperature to season for at least 30 minutes. (Alternatively, wrap and refrigerate the roast for several hours or overnight. Return to room temperature before proceeding.)
- Build a fire in a charcoal grill, leaving one side of the grill free of coals. Sear the roast on all sides directly over medium-hot coals. Move the roast off the coals and cook over indirect heat, turning occasionally, until an instant-read thermometer registers 125 degrees for medium-rare meat, about 30 minutes. (To prevent overcooking, begin checking after 20 minutes.) Let rest for at least 15 minutes before removing twine and carving into 1/2-inch slices. For easier slicing, let roast cool to room temperature.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 37 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 15 grams, Sodium 564 milligrams, Sugar 0 grams
CRAB-STUFFED BEEF TENDERLOIN
Here's a deliciously different way to serve surf and turf. It's an elegant entree that often appears on my Christmas dinner table.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain., Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound crab over the center. Close tenderloin; tie at 2-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Wrap bacon around meat. Combine 1/2 cup water, wine or broth and lemon juice; pour over beef. , Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a serving platter. Cover and let stand for 10 minutes. , Pour pan drippings and loosened brown bits into a saucepan. Skim fat. Stir in the onion, butter, steak sauce, soy sauce, browning sauce if desired, sugar and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in parsley. Slice tenderloin; serve with sauce.
Nutrition Facts :
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
STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
BACON-WRAPPED BEEF TENDERLOIN WITH HERB STUFFING
Categories Beef Herb Pork Roast Christmas Beef Tenderloin Bacon Winter Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
- Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
- Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.)
- Preheat oven to 400°F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.
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
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
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