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





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:


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


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


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


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


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


By Anonymous on January 04, 2010

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