Servings: 3 to 5 servings
Prep Time: 20 min
Cook Time: 55 min
1 1/2 lb beef tenderloin
1 tablespoon butter
1/4 cup chopped shallots
1 cup chopped fresh mushrooms
1/4 cup red wine
salt and freshly ground black pepper to taste
Preheat oven to 350 degrees 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.
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