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

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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
TOTAL TIME: Prep: 35 min. Bake: 35 min. + standing
MAKES:10 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min. + standing
MAKES: 10 servings


  • 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

Nutritional Facts

1 serving: 219 calories, 10g fat (4g saturated fat), 56mg cholesterol, 143mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.


  1. 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.
  2. 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.
  3. 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.
  4. Combine the oil, garlic, salt and pepper; rub over roast. In a large ovenproof skillet, brown roast on all sides.
  5. Bake at 425° for 35-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 10 minutes before slicing. Place slices on a platter and spoon pan juices over the top. Yield: 10 servings.
Ham & Cheese Stuffed Tenderloin: Omit stuffing. Prepare roast as directed. Layer with 1/4 pound sliced provolone, 6 cups fresh spinach and 1/2 pound thinly sliced deli ham; press down gently. Roll up, starting with a long side; secure with string. Proceed as directed.
Originally published as Tenderloin with Cremini-Apricot Stuffing in Taste of Home December/January 2010, p18

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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mjbaker65 User ID: 3700095 128159
Reviewed Feb. 7, 2010

"Delicious and flavorful. I couldn't find beef tenderloin so I used a London Broil I had instead (cutting its thickness almost in half)."

SharonAntoszyk User ID: 2511295 109501
Reviewed Jan. 17, 2010

"This is very good. I used a flank steak instead of the tenderloin."

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