AllenOK
Executive Chef
This one sounds a bit complicated, but good. Hopefully, I'll be able to afford a tenderloin one of these days to try it. I might be able to use an Eye of Round roast instead of a tenderloin.
Stuffed Beef Tenderloin with Mustard Sauce
For the Filling:
4 – 5 T Olive Oil
3 large onions, halved and thinly sliced
2 large red bell peppers, thinly sliced
3 – 4 large garlic cloves, minced
¾ t dried rosemary, crumbled
12 oz fresh shiitake mushrooms, stemmed and thinly sliced
Salt and freshly ground pepper
½ c minced fresh parsley
Heat 4 T oil in a heavy large skillet over medium heat Add onions and cook, stirring, until just beginning to soften, about 3 – 4 minutes. Add the bell peppers and cook until starting to soften, adding the remaining T of oil if necessary, another 3 – 4 minutes. Add the garlic and rosemary and stir for another minute. Add the mushrooms; season to taste with salt and pepper. Sauté until mushrooms are just tender, about 4 – 5 minutes. Adjust the seasoning. Cool completely. Mix in the fresh parsley. NOTE: A
mixture of red, yellow and green peppers lends a colorful variation. Cooking the onions, peppers and mushrooms about one minute each (which means the onions cook 3 minutes, the peppers 2 minutes and the mushrooms 1 minute) makes a tender-crisp filling for the end product as well as the side serving of filling.
For the Beef:
2 ¾ – 3 # beef tenderloin, well trimmed.
Olive Oil
¼ t dried rosemary, crumbled
Salt and freshly ground pepper
2 whole garlic cloves, flattened
To double-butterfly the tenderloin: Make a slit lengthwise down the side of the tenderloin 1/3 of the way down from the top, cut 2/3 of the way through the meat Make a second cut 1/3 of the way from the bottom of the tenderloin on the opposite side cutting two thirds of the way through the meat Open the tenderloin on plastic wrap and top with another piece of plastic wrap. Pound the meat to an even ½” thickness using a meat tenderizer or rolling pin. Turn the loin over occasionally. NOTE: it's much easier to have your butcher do the butterflying and pounding! Remove the top sheet of plastic wrap and arrange the meat on work surface and rub with oil, rosemary, salt and pepper. Mound 2 c of the filling in the center of and down the full length of the meat in the same direction as the cuts were made. Bring the meat up around the filling using the bottom sheet of plastic wrap as an aid. Tie the ends of the roll with string then around the length. Tie crosswise with string at 1” intervals. Reserve the remaining filling for garnish. (Can be prepared 6 hours ahead. Rub the outside of the meat with olive oil. Refrigerate the meat and remaining filling separately.) Preheat the oven to 375ºF. Heat 2 T oil in heavy large skillet over medium-high heat. Cook the garlic until it is golden brown, about 2 minutes. Discard the garlic Pat the meat dry; season with salt and pepper. Brown the meat lightly, about one minute per side. Arrange in a roasting pan, seam side down. Reserve the skillet to make the mustard sauce. Roast until thermometer inserted horizontally through the end of the roast into meat registers 130ºF for rare, about 35 minutes. Transfer the roast to a platter and tent with foil to keep warm; reserve the drippings in the roasting pan.
For the Mustard Sauce:
2 ¼ c unsalted beef stock, in all
3 T brandy
1 ½ T Dijon mustard
¼ t dried rosemary
6 T butter, in all
Salt and freshly ground pepper
3 T minced fresh parsley
Deglaze the roasting pan with the brandy, scrapping up any brown bits and add ½ c of stock to the pan, bring to the boil and add to the reserved skillet. Add ½ c stock to the skillet and boil until reduced to thick syrup, about 8 minutes. Add another ½ c of stock and reduce until syrupy. Add any drippings accumulated on the platter, the mustard, rosemary and the remaining stock to the skillet. Reduce the mixture and lower the heat to medium and whisk in the butter 1 T at a time. Season with salt and pepper. Mix in the minced parsley.
To Serve: Reheat the reserved filling in a heavy skillet over medium heat. Remove the string from the roast. Cut the roast across grain into ½” thick slices. Using a spatula as an aid, arrange 2 slices on each heated plate. Spoon sauce over meat. Mound the heated filling alongside. Garnish with parsley or a sprig of rosemary.
Stuffed Beef Tenderloin with Mustard Sauce
For the Filling:
4 – 5 T Olive Oil
3 large onions, halved and thinly sliced
2 large red bell peppers, thinly sliced
3 – 4 large garlic cloves, minced
¾ t dried rosemary, crumbled
12 oz fresh shiitake mushrooms, stemmed and thinly sliced
Salt and freshly ground pepper
½ c minced fresh parsley
Heat 4 T oil in a heavy large skillet over medium heat Add onions and cook, stirring, until just beginning to soften, about 3 – 4 minutes. Add the bell peppers and cook until starting to soften, adding the remaining T of oil if necessary, another 3 – 4 minutes. Add the garlic and rosemary and stir for another minute. Add the mushrooms; season to taste with salt and pepper. Sauté until mushrooms are just tender, about 4 – 5 minutes. Adjust the seasoning. Cool completely. Mix in the fresh parsley. NOTE: A
mixture of red, yellow and green peppers lends a colorful variation. Cooking the onions, peppers and mushrooms about one minute each (which means the onions cook 3 minutes, the peppers 2 minutes and the mushrooms 1 minute) makes a tender-crisp filling for the end product as well as the side serving of filling.
For the Beef:
2 ¾ – 3 # beef tenderloin, well trimmed.
Olive Oil
¼ t dried rosemary, crumbled
Salt and freshly ground pepper
2 whole garlic cloves, flattened
To double-butterfly the tenderloin: Make a slit lengthwise down the side of the tenderloin 1/3 of the way down from the top, cut 2/3 of the way through the meat Make a second cut 1/3 of the way from the bottom of the tenderloin on the opposite side cutting two thirds of the way through the meat Open the tenderloin on plastic wrap and top with another piece of plastic wrap. Pound the meat to an even ½” thickness using a meat tenderizer or rolling pin. Turn the loin over occasionally. NOTE: it's much easier to have your butcher do the butterflying and pounding! Remove the top sheet of plastic wrap and arrange the meat on work surface and rub with oil, rosemary, salt and pepper. Mound 2 c of the filling in the center of and down the full length of the meat in the same direction as the cuts were made. Bring the meat up around the filling using the bottom sheet of plastic wrap as an aid. Tie the ends of the roll with string then around the length. Tie crosswise with string at 1” intervals. Reserve the remaining filling for garnish. (Can be prepared 6 hours ahead. Rub the outside of the meat with olive oil. Refrigerate the meat and remaining filling separately.) Preheat the oven to 375ºF. Heat 2 T oil in heavy large skillet over medium-high heat. Cook the garlic until it is golden brown, about 2 minutes. Discard the garlic Pat the meat dry; season with salt and pepper. Brown the meat lightly, about one minute per side. Arrange in a roasting pan, seam side down. Reserve the skillet to make the mustard sauce. Roast until thermometer inserted horizontally through the end of the roast into meat registers 130ºF for rare, about 35 minutes. Transfer the roast to a platter and tent with foil to keep warm; reserve the drippings in the roasting pan.
For the Mustard Sauce:
2 ¼ c unsalted beef stock, in all
3 T brandy
1 ½ T Dijon mustard
¼ t dried rosemary
6 T butter, in all
Salt and freshly ground pepper
3 T minced fresh parsley
Deglaze the roasting pan with the brandy, scrapping up any brown bits and add ½ c of stock to the pan, bring to the boil and add to the reserved skillet. Add ½ c stock to the skillet and boil until reduced to thick syrup, about 8 minutes. Add another ½ c of stock and reduce until syrupy. Add any drippings accumulated on the platter, the mustard, rosemary and the remaining stock to the skillet. Reduce the mixture and lower the heat to medium and whisk in the butter 1 T at a time. Season with salt and pepper. Mix in the minced parsley.
To Serve: Reheat the reserved filling in a heavy skillet over medium heat. Remove the string from the roast. Cut the roast across grain into ½” thick slices. Using a spatula as an aid, arrange 2 slices on each heated plate. Spoon sauce over meat. Mound the heated filling alongside. Garnish with parsley or a sprig of rosemary.
