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Stuffed beef tenderloin

  • Preparation Time15 mins
  • Cooking Time55 mins
  • Serves3
  • DifficultyEasy
680 g beef tenderloin
1 tbsp butter
60 g chopped shallots
225 g chopped fresh mushrooms
60 ml red wine
Salt and freshly ground black pepper

1) Preheat oven to 180 degrees C.

2) Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1 cm of other side. Set aside.

3) 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.

4) 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 2 cm intervals. Place roll in roasting pan.

5) Bake for 45 minutes for medium-rare. Let stand for 5 minutes before slicing.

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