Are you preparing your meal plan for the holidays yet? Are you wondering what to prepare for Christmas dinner?
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Try this delicious Beef Tenderloin as your main course with a side of Portobello Mushrooms. You cannot go wrong with this delicious dish. Your family will thank you.
It’s a simple dish that only takes 20 minutes to prepare the ingredients and a total of 1 hour to cook. See simple. It serves approximately 4 – 6 people.
There are a number of ingredients that include a variety of different fresh spices to give your beef a lot of flavour.
* More Information:
* For suggested internal temperatures for beef, visit: https://www.certifiedangusbeef.com/kitchen/doneness.php
Stuffed Beef Tenderloin with Portobello Mushrooms
Ingredients
Ingredients:
- 3 T. extra virgin olive oil – divided
- 1 large leek – thinly sliced
- 12- oz. baby Portobello mushrooms – diced
- 2 garlic cloves – minced
- Sea salt and black pepper – to taste
- 2 c. baby spinach – tough stems removed
- 2 t. fresh thyme leaves
- 2 t. fresh rosemary leaves – chopped
- 1½ T. fresh parsley – chopped
- ¼ c. 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 fresh thyme
- 1 c. beef broth – preferably organic
- 2 T. unsalted butter
Instructions
Directions:
- 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 degrees or so 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!
Notes
