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Mushroom-Herb Stuffed Beef Tenderloin

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  0 reviews
  • 30 min prep time
  • 1 hr 15 min total time
  • 11 ingredients
  • 8 servings
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Enjoy these hearty beef tenderloin filled with mushroom and herb mixture – perfect for a dinner.

Ingredients

1
beef tenderloin (3 lb), trimmed of fat
1
medium onion, chopped (1/2 cup)
2
tablespoons butter or margarine
4
cloves garlic, finely chopped
2
packages (4 oz each) wild mushrooms, chopped
1
teaspoon chopped fresh thyme leaves
1
teaspoon chopped fresh rosemary leaves
1
teaspoon salt
2
tablespoons balsamic vinegar
2
teaspoons pepper
Fresh herb sprigs, if desired

Steps

  • 1 Heat oven to 450°F. Cut beef lengthwise in half, cutting almost but not completely through; open flat. Pound to 3/4-inch thickness.
  • 2 In 12-inch skillet, cook onion in butter over medium-high heat 3 minutes or until tender. Add garlic; cook and stir 30 seconds. Add mushrooms, thyme, rosemary and 1/2 teaspoon of the salt. Cook 5 minutes or until mushrooms are tender. Stir in vinegar; cook 2 minutes or until liquid has evaporated. Cool. Spoon mushroom mixture over beef to within 1/2 inch of edges. Roll up beef, starting with long side, and tie with kitchen string at 2-inch intervals. Rub with pepper and remaining 1/2 teaspoon salt. Place seam side down on rack in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of beef.
  • 3 Bake uncovered 30 minutes or until thermometer reads at least 140°F. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145°F. Garnish platter with fresh herb sprigs.
  • 1 Heat oven to 450°F. Cut beef lengthwise in half, cutting almost but not completely through; open flat. Pound to 3/4-inch thickness.
  • 2 In 12-inch skillet, cook onion in butter over medium-high heat 3 minutes or until tender. Add garlic; cook and stir 30 seconds. Add mushrooms, thyme, rosemary and 1/2 teaspoon of the salt. Cook 5 minutes or until mushrooms are tender. Stir in vinegar; cook 2 minutes or until liquid has evaporated. Cool. Spoon mushroom mixture over beef to within 1/2 inch of edges. Roll up beef, starting with long side, and tie with kitchen string at 2-inch intervals. Rub with pepper and remaining 1/2 teaspoon salt. Place seam side down on rack in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of beef.
  • 3 Bake uncovered 30 minutes or until thermometer reads at least 140°F. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145°F. Garnish platter with fresh herb sprigs.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
256
% Daily Value
Total Fat
12g
0%
Saturated Fat
5g
0%
Sodium
388mg
0%
Total Carbohydrate
4g
0%
Dietary Fiber
1g
0%
Protein
32g
32%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Vegetable; 4 1/2 Very Lean Meat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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