Stuffed Beef Tenderloin Recipe
🕒 Cook Time: 1 hour and 30 minutes
🕒 Prep Time: 25 minutes
🕒 Total Time: 1 hour and 55 minutes
🥩 Servings: 12
📝 Description: This recipe serves 12. Adjustments can be made for four, but the full stuffing complement is recommended. Tenderloin can be quite pricey, but everyone loves the stuffing in this recipe. Originally found in Taste of Home, submitted by Mark Trinklein.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | Olive oil |
| 2 | Worcestershire sauce |
| 1 | Dried oregano |
| 1 | Dried basil |
| 1 | Dried thyme |
| 1 | Salt |
| 1 | Pepper |
| 1/2 | Beef tenderloin |
| 3-4 | Fresh mushrooms |
| 2 | Green onion |
| 1/2 | Water chestnuts |
| 1 | Butter |
| 1/2 | Egg substitute |
| 2 | Parmesan cheese |
| 3/4 | Dried rosemary |
| 1/4 | Fennel seed |
| 1/2 | Pepper |
Instructions
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In a large resealable bag, combine olive oil, Worcestershire sauce, dried oregano, dried basil, dried thyme, salt, and pepper.
-
-
Make a lengthwise slit about 3/4 of the way through the beef tenderloin.
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Place the tenderloin in the bag, seal, and turn to coat. Refrigerate for 4 hours or overnight.
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In a skillet, sauté mushrooms, green onion, and water chestnuts in butter until the onion is tender. Remove from heat.
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Add the remaining stuffing ingredients to the skillet and mix well.
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Drain and discard the marinade from the tenderloin. Open the tenderloin and spoon the stuffing on one side. Close and tie with kitchen string.
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Place the stuffed tenderloin in a greased shallow roasting pan.
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Bake, uncovered, at 350°F for about 60 to 90 minutes or until the meat reaches the desired doneness. For rare, a meat thermometer should read 140°F; for medium, 160°F; for well-done, 170°F.
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Let the stuffed beef tenderloin stand for 10 to 15 minutes before removing the string and slicing.
Enjoy this delectable Stuffed Beef Tenderloin with your loved ones! It’s perfect for special occasions or whenever you crave a flavorful dish that’s sure to impress.
