Tenderloin with Cremini-Apricot Stuffing Recipe

Tenderloin with Cremini-Apricot Stuffing Recipe photo by Taste of Home

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This simple but special dish will get rave reviews. The cooking juices leave the beef very moist and the stuffing complements it well. Marie Rizzio, Interlochen, Michigan

This recipe is:

Diabetic Friendly

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Tenderloin with Cremini-Apricot Stuffing Recipe

Prep: 35 min. Bake: 35 min. + standing

Yield: 10 Servings

35 35 70

Ingredients

1 cup sliced baby portobello (cremini) mushrooms
1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter
1/2 cup chopped dried apricots
1 tablespoon minced fresh rosemary
1 beef tenderloin roast (2-1/2 pounds)
1 tablespoon olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large skillet, saute the mushrooms, onion and celery in butter until tender. Transfer to a small bowl; stir in apricots and rosemary. Cool slightly.
Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
Spread mushroom mixture over meat. Roll up jelly-roll style, starting with a long side. Tie at 1-1/2-in. to 2-in. intervals with kitchen string.
Combine the oil, garlic, salt and pepper; rub over roast. In a large ovenproof skillet, brown roast on all sides.
Bake at 425° for 35-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Place slices on a platter and spoon pan juices over the top. Yield: 10 servings.

Nutritional Facts 4 ounces cooked beef equals 219 calories, 10 g fat (4 g saturated fat), 56 mg cholesterol, 143 mg sodium, 6 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

Originally published as Tenderloin with Cremini-Apricot Stuffing in Taste of Home December/January 2010, p18