Stuffed Beef Tenderloin

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Servings: 3 to 5 servings
Prep Time: 20 min
Cook Time: 55 min
Difficulty: Easy

Ingredients Add to grocery list

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


 

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Directions

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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Reader Comments:

54321

Hi Paula, I watched you make this on your show and thought I would try myself, but on the show you rubbed the inside of the meat with soy sauce before stuffing, but I see the recipe doesn't call for soy sauce. I'm confused on what I should do.

By Anonymous on December 09, 2011

54321

Dear Paula, I watched your Christmas Special today, and I just wanted to tell you how much I enjoyed it, made me laugh and cry . I am going to use your recipe for Beef Tenderloin stuffed w/ mushrooms for our Family Dinner ,and I know it will be awesome. We are all so blessed to be able to watch you and your adorable family. Thank-You for all you do to bring such joy to your viewers. Merry Christmas !!!!!! love,Sandra

By sandra owen on December 08, 2011

54321

I have loved your shows and and cooking tips forever! your page is so easy to navigate. you seem like a very warm and giving person! Thank you!

By sharon bondurant on July 28, 2011

32121

I decieded to fix this for our early Valentines dinner since I have to work that day and wont be able to prepare this then. I followed the receipe as it was in the cook book but now that I am online reading- I see the book excluded the wine. I was wondering why it said to reduce the liquid by half. Oh well...I will have to wait for my husband to get home and try it. Thanks for the idea, I am sure it will be ok.

By Jamie on February 12, 2011

54321

Delicious and easy, perfect for a picky meat and potatoes eater, serve it at a dinner party and you will impress your guests!! Great meal!

By Anonymous on November 19, 2010

54321

By Anonymous on January 04, 2010

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