Prepare to elevate your dinner game with the most decadent and mouthwatering Mushroom Stuffed Beef Tenderloin that will make your guests think you've trained in a Michelin-starred French kitchen! This show-stopping recipe transforms an already luxurious cut of beef into a culinary masterpiece that combines the rich, earthy flavors of sautéed mushrooms with the tender, melt-in-your-mouth texture of perfectly cooked beef tenderloin. Whether you're planning a romantic dinner or looking to impress at your next dinner party, this recipe is guaranteed to be your secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 1 beef tenderloin (2 pounds)
- 2 cups mushrooms, chopped
- 1/2 cup breadcrumbs
- 1/4 cup parsley, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the beef tenderloin by carefully butterflying it, creating a flat surface that opens like a book. Use a sharp knife to cut lengthwise, being careful not to cut completely through the meat.
- In a large skillet, sauté minced garlic in olive oil over medium heat until fragrant, approximately 1-2 minutes.
- Add chopped mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes.
- Remove mushrooms from heat and mix with breadcrumbs, chopped parsley, salt, and pepper in a medium bowl. Allow the mixture to cool slightly.
- Open the butterflied tenderloin and spread the mushroom mixture evenly across the interior surface, leaving a small border around the edges.
- Carefully roll the tenderloin, securing the stuffing inside, and tie with kitchen twine at 1-inch intervals to maintain its shape.
- Season the exterior of the tenderloin generously with salt and pepper.
- Preheat the oven to 425°F (220°C).
- Heat a large oven-safe skillet or roasting pan over high heat. Sear the tenderloin on all sides until a golden-brown crust forms, about 2-3 minutes per side.
- Transfer the skillet with the tenderloin to the preheated oven and roast for 25-30 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
- Remove from oven and let the meat rest for 10-15 minutes, which allows the juices to redistribute and ensures a tender result.
- Remove kitchen twine, slice the tenderloin into 1-inch thick medallions, and serve immediately.
Tips
- Choose the Right Cut: Select a high-quality beef tenderloin with even thickness to ensure uniform cooking and easy butterflying.
- Temperature is Key: Use a meat thermometer to achieve the perfect doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
- Resting Matters: Always let the meat rest after cooking. This crucial step allows the juices to redistribute, ensuring a moist and tender result.
- Searing Technique: Get a perfect golden-brown crust by ensuring your skillet is very hot before searing and patting the meat dry before cooking.
- Twine Trick: When tying the tenderloin, use kitchen twine at 1-inch intervals to help maintain its shape and ensure even cooking.
- Mushroom Preparation: Ensure you cook the mushrooms until they release their moisture and become golden brown for maximum flavor.
- Make Ahead: You can prepare the stuffed tenderloin earlier in the day and refrigerate until ready to cook, making it perfect for entertaining.
Nutrition Facts
Calories: 369kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 9g
Cholesterol: mg
