Stuffing Stuffed Beef Tenderloin Recipe
Stuffing Stuffed Beef Tenderloin Recipe photo by Taste of Home

Stuffing Stuffed Beef Tenderloin Recipe

Publisher Photo
Slices of this elegant but easy special-occasion roast look so attractive, and you'll be delighted with the flavor. Water chestnuts add enjoyable crunch to the savory stuffing. It's an entree I'm proud to serve to guests. -Mark Trinklein, Racine, Wisconsin
TOTAL TIME: Prep: 25 min. + marinating Bake: 1-1/2 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + marinating Bake: 1-1/2 hours + standing
MAKES: 12 servings

Ingredients

  • 1 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon each dried oregano, basil and thyme
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 beef tenderloin roast (3 to 4 pounds)
  • STUFFING:
  • 2 cups sliced fresh mushrooms
  • 1/2 cup sliced green onions
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1/2 cup butter, cubed
  • 2 cups seasoned bread crumbs
  • 3/4 cup egg substitute
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon fennel seed
  • 1/2 teaspoon pepper

Directions

  1. In a large resealable bag, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about three-fourths of the way through the tenderloin. Place in bag; seal and turn to coat. Refrigerate for 4 hours or overnight.
  2. In a large skillet, saute the mushrooms, onions and water chestnuts in butter until onion is tender. Remove from the heat. Stir in the remaining stuffing ingredients. Drain and discard marinade. Open tenderloin; spoon stuffing on one side. Close and tie with kitchen string. Place in a greased shallow roasting pan.
  3. Bake, uncovered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before removing string and slicing. Yield: 12 servings.
Originally published as Stuffed Beef Tenderloin in Taste of Home February/March 2002, p31

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Stuffing Stuffed Beef Tenderloin

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MY REVIEW
Reviewed Jan. 20, 2012

"Awesome recipe, although I had to substitute a "cheaper" (that's a very relative term!) cut of meat for the tenderloin since tenderloin here is over 50 euros a kilo. It was still wonderful!"

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