Stuffed Beef Tenderloin
Beef tenderloin is one of my favorite cuts of meat. Not only is it a great tasting cut of beef, it is also one of the most versatile. Here is a great recipe to try the next time that you are cooking for a group. Butterfly'd and stuffed with fresh goodies, my Stuffed Beef Tenderloin is great for home or camp cooking and will surely have your guests coming back for more.
Ingredients:
2.5 lb Beef tenderloin, center cut
6 Slices bacon
4 tbs Unsalted butter
4 tbs Olive oil
1 cup Baby spinach
8 oz Mushrooms, mixed varieties
8 oz Sliced provolone cheese
1 Medium onion, sliced
2 Cloves minced garlic
1 tbs. Ground mustard
1 tbs. Parsley
1 tbs. Thyme
1 ½ tsp. Kosher salt
1 ½ tsp. Ground pepper
½ tsp. Salt
½ tsp. Pepper
Butcher's twine
Directions:
Prepare the stuffing for the roast by melting 2 tbs. butter in a cast iron skillet then add in 2 tbs. of the olive oil, the onions, salt and pepper. Cook the onions, stirring occasionally. While the onions cook, fry up six slices of bacon until soft, not crispy and set aside to drain. Coarsely chop the mushrooms while the onions are softening. After about 5-10 minutes, when the onion begins to caramelize, add in the mushrooms and garlic. Continue cooking until liquid had evaporated. Spread the mixture on a plate and set it aside to cool.
Butterfly the tenderloin (or have it done by your butcher). Open the roast and season the cut side with ground pepper and kosher salt. Spread the stuffing mixture evenly over the cut side of the roast leaving a ½” border of uncovered meat around the outside. Spread the spinach over the stuffing then place the bacon slices and the slices of provolone cheese over the top of the spinach. Roll the roast lengthwise and tie it together with butcher’s string. Mix more kosher salt and ground pepper with 1 tbs. of olive oil and rub it over the roast. Let roast stand at room temperature for about an hour.
Add olive oil to a pre-heated 14" Dutch oven and brown all sides of the roast at medium high heat. Cover your Dutch oven and cook the roast at high heat (450°) for 30 minutes or until the roast has an internal temperature of 125°.
While the meat is roasting prepare herb butter by melting the remaining butter. Add the spices, a clove of minced garlic, a pinch of salt and a pinch of pepper. Remove the roast from the Dutch oven to a cutting board. Spread the herb butter over the roast and allow the roast to rest for 15 minutes before serving.
Serves 8
Note: roast pictured above was a 5 lb beef tenderloin in a 16" Dutch oven.