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
Total TimePrep: 35 min. Bake: 35 min. + standing
- 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 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing. Place slices on a platter and spoon pan juices over the top.
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.
Nutrition Facts1 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.
Originally published as Beef Tenderloin with Mushroom & Apricot Dressing in Taste of Home December/January 2010
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).
Jan 17, 2010
This is very good. I used a flank steak instead of the tenderloin.