Mushroom & Caramelized Onion Stuffed Beef Tenderloin
1 h 35 min
|
intermediate
Recipe by Eunice
Introduction
Think steakhouse showpiece with French bistro vibes: a butterflied tenderloin rolled tight around caramelized onions, garlicky cremini, thyme, and melty Gruyere, seasoned with salt, pepper, and a touch of bouillon, then finished with a glossy red wine and beef stock pan sauce.
Perfect for holidays or date night, it slices into tidy, juicy pinwheels that wow on a platter, tastes like pure umami, and is make-ahead friendly so you can own the room, not babysit the oven.
Ingredients (6 servings)
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Ingredients
- 2-3 lb beef tenderloin, trimmed, butterflied beef tenderloin 2.5 lb
- 2 Tbsp olive oil olive oil
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 2 large onions, thinly sliced onions 2 ct large
- 2 cups baby bella mushrooms, finely chopped baby bella mushrooms 0.31 lb
- 3 cloves garlic, minced garlic 0.27 head
- 2 tsp fresh thyme fresh thyme 0.07 oz
- ½ cup plain breadcrumbs plain breadcrumbs 1.67 oz
- 1 cup Gruyère cheese, freshly grated Gruyère cheese 0.17 lb
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 Tbsp granulated beef bouillon beef bouillon powder 0.43 oz
- 1 cup dry red wine dry red wine 8 fl oz
- 1 cup beef stock beef stock 0.5 lb
How to Make Mushroom & Caramelized Onion Stuffed Beef Tenderloin
-
Butterfly and season the tenderloin
Pat the beef dry, butterfly it lengthwise to open like a book, and gently pound to an even 1 to 1.25 inches thick.
Season both sides with the salt, black pepper, and 2 teaspoons of the bouillon powder, keeping 1 teaspoon bouillon for the filling.
-
Caramelize the onions
Heat 1 tablespoon olive oil and the butter in a wide skillet over medium heat.
Add the sliced onions with a small pinch of salt and cook, stirring occasionally, until deep golden and sweet, 25 to 30 minutes, adding a splash of water if the pan browns too fast.
Transfer onions to a bowl and cool slightly.
-
Cook the mushrooms and aromatics
In the same skillet over medium-high heat, add the chopped mushrooms to the dry pan and cook until they release liquid and the pan looks mostly dry, 6 to 8 minutes.
Stir in the garlic, thyme, and the remaining 1 teaspoon bouillon powder, and cook 1 minute until fragrant.
Combine mushrooms with the onions and let the mixture cool to warm, not hot.
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Finish the filling
Stir the breadcrumbs into the warm onion-mushroom mix to absorb any moisture.
Fold in the Gruyere once the mixture is just warm so the cheese does not melt prematurely.
-
Fill, roll, and tie
Spread the filling evenly over the cut side of the tenderloin, leaving a 1 inch border along the long far edge.
Roll the beef up tightly from the long side, tucking as you go, and tie with butcher’s twine every 1.5 inches.
Chill the rolled tenderloin 10 to 15 minutes to help it hold its shape while searing.
-
Sear hard
Preheat oven to 425 F with a rack in the center.
Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high until shimmering.
Sear the tenderloin on all sides until well browned, about 6 minutes total, ending seam side down.
-
Roast to temperature
Transfer the skillet to the oven and roast until an instant-read thermometer in the center reads 125 F for medium-rare, about 20 to 25 minutes depending on thickness.
Move the beef to a cutting board and rest 15 minutes before slicing.
-
Make the red wine pan sauce
Place the skillet over medium-high heat and add the red wine, scraping up browned bits, and reduce by half, 3 to 4 minutes.
Add the beef stock and simmer until glossy and slightly syrupy, 5 to 7 minutes, seasoning to taste only if needed since bouillon is salty.
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Slice and serve
Remove the twine, slice the tenderloin into 1 inch medallions, and spoon with the pan sauce.
Serve immediately while the cheese is still soft and the centers are rosy.
Substitutions
- Gruyere -> Fontina or smoked Gouda
- Fontina melts silkier and gives a gentle nuttiness, while smoked Gouda adds a whisper of smoke that plays well with the wine sauce without overpowering the beef.
- Cremini mushrooms -> Shiitake plus a little dried porcini
- Shiitake bring meaty chew and dried porcini add deep woodsy intensity when rehydrated and chopped, giving the filling more umami and a touch of luxury.
- Breadcrumbs -> Almond meal
- Almond meal keeps things gluten-free and still absorbs moisture, adding a subtle nuttiness that complements the Gruyere and beef.
Tips
- Get that filling dry
- Drive off mushroom moisture before adding breadcrumbs and cheese, or the roll will slip and the beef will steam instead of sear.
- Use twine like a pro
- Tie every 1.5 inches so the log is uniform and cooks evenly, which keeps your slices picture-perfect and the cheese centered.
- Mind the salt with bouillon
- Bouillon brings plenty of sodium, so keep extra salt light until the end and adjust after tasting the sauce.
- Thermometer or bust
- Tenderloin has no forgiveness, so pull at 125 F for medium-rare because carryover heat will finish the job during the rest.
- Chill briefly before searing
- A short chill firms the roll so it browns better and holds together, which means more Maillard magic and less leakage.
- Slice with a long sharp knife
- Use smooth, confident strokes with a honed chef’s knife to avoid squashing the roll and to keep the filling from squeezing out.
Nutrition Facts *
| Energy | 455 | kcal |
|---|---|---|
| Protein | 48 | g |
| Total Fat | 21 | g |
| Carbohydrates | 12 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My filling is oozing out while slicing, what went wrong?
- Either the filling was too hot when rolled or the roll was not tied tight enough; cool the filling to warm and tie more frequently, then rest the roast a full 15 minutes before slicing.
- How do I prevent a soggy interior?
- Cook mushrooms until dry and stir in breadcrumbs before the cheese so they can absorb residual moisture; avoid overfilling and leave a clean border.
- Can I prep this ahead?
- Yes, roll and tie up to 24 hours ahead, wrap tightly, and refrigerate, then bring to room temp for 30 to 40 minutes before searing and roasting.
- My pan sauce tastes too salty, how can I fix it?
- Whisk in a splash of water or unsalted stock and reduce gently, or add a small knob of unsalted butter off heat to soften edges, and do not add extra salt.
- What if I do not have butcher’s twine?
- Use several short skewers or toothpicks placed perpendicular to the seam to pin the roll, then sear gently and remove them before slicing.
- Can I grill-sear instead of stovetop?
- Yes, sear over high direct heat on a clean, oiled grill, then finish over indirect heat at about 425 F until it hits your target temp.
Serving Suggestions
Serve with garlicky green beans, roasted fingerlings, and a peppery arugula salad, then pour something bold like a Bordeaux or a Barolo to match the sauce.
For a chef’s kiss, add a teaspoon of black truffle paste to the mushroom mix or slip in a ribbon of roasted red pepper for sweetness and color.
More pairings:
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