Beef Tenderloin With Crimini-Apricot Stuffing
BEEF TENDERLOIN with CRIMINI-APRICOT STUFFING
1 cup sliced baby portobello (crimini) mushrooms
1/3 cup chopped onion
1/3 cup chopped celery
2 Tblsp butter
1/2 cup chopped dried apricots
1 Tblsp minced fresh rosemary
1 2 to 2 1/2 pound beef tenderloin roast
1 Tblsp olive oil
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
In a large skillet, sautè the mushrooms, onion & celery in butter until tender. Transfer to a small bowl; stir in apricots & rosemary. Cool slightly.
Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to with 1/2 inch of bottom; open roast & cover with plastic wrap. Flatten to 1/2 inch thickness. Remove plastic.
Spread mushroom mixture over meat. Roll up jelly-roll style, starting with a long side. Tie the roast at 1 1/2 inch intervals with kitchen string.
Combine the oil, garlic, salt & pepper; rub over roast. In a large oven-proof skillet, brown roast on all sides. Bake at 425 F for 35 to 50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Let stand for 10 minutes before slicing. Place slices on a platter & spoon pan juices over the top.
Makes 10 servings.
1 cup sliced baby portobello (crimini) mushrooms
1/3 cup chopped onion
1/3 cup chopped celery
2 Tblsp butter
1/2 cup chopped dried apricots
1 Tblsp minced fresh rosemary
1 2 to 2 1/2 pound beef tenderloin roast
1 Tblsp olive oil
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
In a large skillet, sautè the mushrooms, onion & celery in butter until tender. Transfer to a small bowl; stir in apricots & rosemary. Cool slightly.
Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to with 1/2 inch of bottom; open roast & cover with plastic wrap. Flatten to 1/2 inch thickness. Remove plastic.
Spread mushroom mixture over meat. Roll up jelly-roll style, starting with a long side. Tie the roast at 1 1/2 inch intervals with kitchen string.
Combine the oil, garlic, salt & pepper; rub over roast. In a large oven-proof skillet, brown roast on all sides. Bake at 425 F for 35 to 50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Let stand for 10 minutes before slicing. Place slices on a platter & spoon pan juices over the top.
Makes 10 servings.
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