This Roast Stuffed Beef Tenderloin is one of my favorite recipes (see past post when I made if as Super Bowl fare). It is a delicious meal for a special occasion like Father’s Day. It uses only the center-cut of the beef tenderloin; the Châteaubriand. From the 6-lbs tenderloin I bought, this recipe uses only the finest 2-lbs; la crème de la crème. The center-cut of the tenderloin is double butterflied to provide enough surface area to make a nice roll and evenly distribute the stuffing. The stuffing is port-flavored caramelized mushrooms and onions. There is also a layer of baby spinach, and is served with a mustard compound butter. The recipe is a 5-star masterpiece, but I only make it when tenderloin goes on sale for $5/lb.
- Cost is obviously a major issue when making this recipe. So much so I always wait for tenderloin to go on sale. My whole, untrimmed Tenderloin went on sale for $30, which is $5/lb. There is about 1 pound of waste, 3 pounds of miscellaneous meat, leaving only 2 pounds of the center-cut Châteaubriand.
- Today’s beef tenderloin yielded only a 2-lbs roast, typically I get closer to 3-lbs; probably my butchering. But since I’m not making this for a crowd, size doesn’t matter.
- The recipe calls for Cremini mushrooms, but I usually substitute an equal amount of Portobello mushrooms. My supermarket sells Portobellos loose and by the pound, where the Cremini are shrink wrapped.
Cost: $17.50 (about 2-1/2 pounds).
How much work? Medium.
How big of a mess? Medium.
Start time 4:00 PM. Dinner time 6:30 PM.
Prepare the Stuffing:
8 ounces cremini or portabello mushrooms
1/2 tablespoon unsalted butter
1-1/2 teaspoons olive oil
1 medium onion
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1 clove of garlic
1/2 cup Madeira or Port
Wipe the mushrooms clean to remove any dirt, remove the stems and break the mushrooms into pieces. Pulse mushroom in food processor for six 1-second pulses. Cut the onion in half and then make 1/4″ slices. Add butter and olive oil to a 12″ non-stick skillet. Pre-heat skillet over medium-high heat, then saute the onion slices for 5 minutes, seasoning with salt and pepper. Saute the mushrooms for 7 minutes until all moisture has evaporated. Reduce heat to medium and continue to cook and stir for 10 minutes. Everything will become richly browned and sticky. Using a garlic press, add garlic directly into skillet and cook for 30 seconds. Slowly mix in Madeira or Port. Cook for 2 to 3 more minutes, deglazing the pan and allowing the liquid to evaporated. Put onion-mushroom mixture to a plate and allow to cool to room temperature.
Preparing the Beef Roast:
1 center-cut beef tenderloin, the Châteaubriand
Ground black pepper
1/2 cup lightly packed baby spinach
3 tablespoons olive oil
- Trim the beef of any fat and remove the silver skin.
- Double-butterfly the roast. Using a chef’s knife begin to slice horizontally 1″ from bottom of roast. Cut horizontally, stopping just before you’ve cut all the way through the roast. Leave a 1″ hinge. Open the roast like a book. One side of the roast should be twice as thick as the other, so now you want to evenly divide the thicker side. So starting at the “book’s inside spine”, make another horitontal cut to into the thicker side of roast, again stopping 1″ from the outside edge. Open up this second flap, and you should be left with a nicely double-butterflied rectangle of beef tenderloin.
- Sprinkle the cut side of the beef with kosher salt and freshly ground black pepper.
- Use a spatula to evenly spread the stuffing mixture over interior of roast, leaving a 1/2″ border on all four sides. Lay an even layer of spinach on top of stuffing mixture.
- Roll up the roast lengthwise, making it as compact as possible but being careful not to squeeze out filling. Tie using eight 14″ lengths of kitchen twine.
- In small bowl, mix together 1 tablespoon olive oil, 1-1/2 teaspoons kosher salt, and 1-1/2 teaspoons ground black pepper. Rub the oil mixture evenly on all sides of the roast. Cover loosely with plastic wrap and let sit at room temperature for 1 hour.
- Adjust your oven rack to the middle position, and pre-heat the oven to 450 degrees.
- Set stovetop burner to medium-high, and pre-heat 2 tablespoons of olive oil in 12″ skillet until the oil is just smoking. Place the roast in the pan and cook for 10 minutes; about 2-1/2 minutes per side. The roast should be well browned. Move roast to a wire rack set in foil-lined rimmed baking sheet. Bake roast until instant-read thermometer in the thickest part of roast registers your desired degree of doneness: 125 degrees for medium-rare (21 22 minutes), 130 degrees for medium, etc.
Preparing the Herb Butter:
4 tablespoons softened, unsalted butter
1 tablespoon parsley
3/4 teaspoon thyme
1 medium clove garlic, pressed
1 tablespoon whole grain mustard
1/8 teaspoon table salt
1/8 teaspoon ground black pepper
- While the meat roasts, chop the parsley and thyme, and combine all the ingredients in small bowl and mix until well combined.
- After you remove the tenderloin from oven, place it on a cutting board and spread half of herb butter evenly over the top of the roast. Using foil, tent the roast for 15 minutes. Slice the roast between each piece of twine. Finally, remove the twine from each piece and serve. The remaining herb butter can be passed separately.