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
- 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
- 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 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.
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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