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Tenderloin with Cremini-Apricot Stuffing

Tenderloin with Cremini-Apricot Stuffing
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
10 ServingsPrep: 35 min. Bake: 35 min. + standing

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
© Taste of Home 2013

2 of 2

Tenderloin with Cremini-Apricot Stuffing (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013