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Stuffing Stuffed Beef Tenderloin

 Stuffing Stuffed Beef Tenderloin
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
12 ServingsPrep: 25 min. + marinating Bake: 1-1/2 hours + standing


  • 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)
  • 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


  • In a large resealable bag, combine the oil, Worcestershire sauce and
  • seasonings. Make a lengthwise slit about three-fourths of the way

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Stuffing Stuffed Beef Tenderloin (continued)

Directions (continued)

  • through the tenderloin. Place in bag; seal and turn to coat.
  • Refrigerate for 4 hours or overnight.
  • 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.
  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.