Stuffed Beef Tenderloin
By Paula DeenJUMP TO RECIPE
- 1 1/2 lb beef tenderloin
- 1 tablespoon butter
- 1/4 cup chopped shallots
- 1 cup chopped fresh mushrooms
- 1/4 cup red wine
- to taste black pepper
Preheat oven to 350 °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.