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Stuffed Beef Tenderloin with Portobello Mushrooms
Stuffed Beef Tenderloin with Portobello Mushrooms
Stuffed Beef Tenderloin with Portobello Mushrooms is a delicious dish where a beef tenderloin is filled with a flavorful mixture of sautéed portobello mushrooms, herbs, and perhaps some breadcrumbs or cheese. The tenderloin is then rolled up and roasted until tender and juicy.
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Ingredients
- 3 tbsps extra virgin olive oil divided
- 1 large leek thinly sliced
- 12 oz. Portobello mushrooms baby, diced
- 2 cloves garlic minced
- Sea salt to taste
- black pepper to taste
- 2 cups baby spinach tough stems removed
- 2 tsps thyme leaves fresh
- 2 tsps rosemary leaves fresh, chopped
- 1½ tbsps parsley fresh, chopped
- ¼ cup Parmesan cheese freshly grated
- 1½ lbs. beef tenderloin roast butterflied
- 1 large red onion cut into thick slices
- 4 shallots halved
- 6 medium rainbow carrots peeled and cut into 2” chunks
- 4 sprigs thyme fresh
- 1 cup beef broth preferably organic
- 2 unsalted butter
Instructions
- 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 113kcal (6%)Carbohydrates: 5g (2%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 4mg (1%)Sodium: 232mg (10%)Potassium: 348mg (10%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 1357IU (27%)Vitamin C: 11mg (13%)Calcium: 80mg (8%)Iron: 1mg (6%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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