• 3servings
  • 75minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B9, B12, D
MineralsZinc, Copper, Natrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound beef tenderloin

  2. 1 tablespoon butter

  3. 1/4 cup chopped shallots

  4. 1 cup chopped fresh mushrooms

  5. 1/4 cup red wine

  6. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside.

  3. In a medium skillet, melt butter and cook shallots and mushrooms until tender. Add wine and cook over medium heat for about 5 minutes or until liquid is reduced.

  4. To stuff and roll the tenderloin, open (or butterfly) the beef and flatten with a meat mallet. Sprinkle with salt and pepper, to taste. Spoon mushroom mixture down the center of tenderloin. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals. Place roll in roasting pan.

  5. Bake for 45 minutes for medium-rare. Let stand for 5 minutes before slicing.


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