Stuffed Beef Tenderloin Recipe by Paula Deen

Level: Moderate

Time: 70 MINUTES

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  • 1 1/2 lb beef tenderloin
  • 1 tablespoon butter
  • 1/4 cup shallots, chopped
  • 1 cup fresh mushrooms, chopped
  • 1/4 cup red wine
  • salt
  • black pepper, to taste


Preheat oven to 350°.


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


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