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1 h 45 min
|
intermediate
|
high-protein
This mushroom and caramelized onion stuffed beef tenderloin is an elegant centerpiece that feels straight out of a cozy steakhouse.
Rich Gruyère, sweet onions, and earthy mushrooms create a savory filling that keeps the beef juicy and full of flavor.
It is perfect for holidays, special date nights at home, or any dinner party where you want to really impress.
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Preheat your oven to 400°F and set a rack in the center.
Stir the salt, pepper, and 2 teaspoons of the bouillon powder together in a small bowl.
Pat the beef dry, butterfly it lengthwise, and gently pound it to an even thickness.
Rub the seasoned bouillon mixture all over the inside of the tenderloin and let it sit while you cook.
Heat the olive oil and butter in a large skillet over medium heat until the butter melts.
Add the sliced onions and a pinch of salt, then cook, stirring often, until deep golden and very soft.
Lower the heat if the onions brown too quickly, and plan for 25 to 30 minutes for full caramelization.
Stir the chopped mushrooms into the onions and cook until they release their liquid and start to brown.
Add the garlic, thyme, and remaining 1 teaspoon bouillon powder and cook just until fragrant, about one minute.
Take the pan off the heat, then stir in the breadcrumbs and Gruyère until evenly combined.
Let the filling cool until just warm so it is easier to spread on the tenderloin.
Lay the butterflied tenderloin open on a cutting board, cut side up, with the long side facing you.
Spread the mushroom and onion mixture evenly over the surface, leaving a 1 inch border on all sides.
Roll the beef up tightly from the long side into a log, tucking in any loose filling as you go.
Tie the rolled tenderloin with kitchen twine every 1 1/2 to 2 inches to hold the shape securely.
Transfer the roast to a plate and chill for 20 minutes while you clean the skillet and prepare to sear.
Return the empty skillet to medium high heat and add a splash of oil if it looks dry.
Sear the stuffed tenderloin on all sides until nicely browned, about 2 to 3 minutes per side.
Move the seared tenderloin to a rimmed baking sheet or oven safe skillet, placing it seam side down.
Roast until the center reaches 125°F for medium rare or 135°F for medium, about 20 to 30 minutes.
Transfer the roast to a cutting board, tent loosely with foil, and let rest at least 15 minutes.
Place the searing skillet back over medium heat and pour in the red wine, scraping up browned bits.
Let the wine simmer until reduced by about half, then add the beef stock and any resting juices.
Continue to simmer until slightly thickened and glossy, 8 to 10 minutes, then taste and adjust seasoning as needed.
Strain the sauce through a fine mesh sieve if you prefer a smoother texture, or serve it rustic from the pan.
Remove the kitchen twine from the rested tenderloin and slice it into thick rounds with a sharp knife.
Arrange the slices on a warm platter and spoon the red wine sauce generously over the top.
| Energy | 476 | kcal |
|---|---|---|
| Protein | 44 | g |
| Total Fat | 25 | g |
| Carbohydrates | 10 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This mushroom and caramelized onion stuffed tenderloin makes a stunning centerpiece for holidays, anniversaries, or cozy winter dinners.
Pair it with creamy mashed potatoes and simply roasted green beans to soak up every drop of that rich sauce.
For a special twist, add a handful of chopped sun dried tomatoes to the filling for bright, savory pops.
These sides complement the meal beautifully.
Janice, Lincoln: After having read most of the tips, I let the onions go low and slow for about 30 minutes and cooled the mushroom mix a bit before spreading it. I then added about half a cup extra gruyere cheese and a little more thyme, rolled it up and tied it good and roasted it till medium, then made the pan sauce with the wine like it says, it was amazing
: So glad it turned out amazing, Janice!
Harold: This beef is very delicious and very rich and very filling.
: Glad it was a hit, Harold! If you ever want it a little less rich, you can cut back the Gruyère slightly or add a touch more mushrooms and onions in the filling.
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