Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) chopped fresh thyme

  2. 1 teaspoon(s) salt

  3. 1 teaspoon(s) coarsely ground black pepper

  4. 1 whole(s) (4 pounds) beef tenderloin , trimmed 2 tablespoon(s) butter or margarine

  5. 1/4 cup(s) plain dried bread crumbs

  6. 1 can(s) (14 1/2 ounces) chicken broth

  7. 8 ounce(s) mushrooms , trimmed and sliced 2 tablespoon(s) all-purpose flour

  8. Spinach-Mushroom stuffing

  9. 4 tablespoon(s) butter or margarine

  10. 2 tablespoon(s) dry vermouth

  11. 1 package(s) (10 ounces) frozen chopped spinach

  12. 2 tablespoon(s) freshly grated parmesan cheese

  13. 2 tablespoon(s) plain dried bread crumbs

  14. 1 teaspoon(s) chopped fresh thyme

  15. 1/4 teaspoon(s) salt

  16. 1/4 teaspoon(s) coarsely ground black pepper

Instructions Jump to Ingredients ↑

  1. To prepare the stuffing: In 12-inch skillet, melt 4 tablespoons butter or margarine over medium-high heat; add 1 pound mushrooms, coarsely chopped, and cook until golden and liquid has evaporated, 12 to 15 minutes. Stir in 2 tablespoons dry vermouth; cook 1 minute longer. Remove skillet from heat; stir in 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry, 2 tablespoons freshly grated Parmesan cheese, 2 tablespoons plain dried bread crumbs, 1 teaspoon chopped fresh thyme, 1/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper. Cool. Set aside.

  2. Preheat oven to 425 degrees F. In small bowl, combine thyme, salt, and pepper; use to rub on tenderloin. Turn thinner end of meat under tenderloin to make meat an even thickness. With sharp knife, cut 1 1⁄2-inch-deep slit in tenderloin, beginning 2 inches from thicker end of meat and ending 2 inches from opposite end.

  3. Spoon Spinach-Mushroom Stuffing into slit in tenderloin. With string, tie tenderloin at 2-inch intervals to help hold its shape. Place stuffed tenderloin on rack in large roasting pan (17" by 11 1/2"); roast tenderloin 30 minutes.

  4. Meanwhile, in 1-quart saucepan, melt 1 tablespoon butter over low heat. Remove saucepan from heat; stir in bread crumbs.

  5. Remove tenderloin from oven; sprinkle breadcrumb topping on stuffing. Roast tenderloin until meat thermometer inserted in center of meat reaches 140 degrees F, about 10 minutes longer. Internal temperature of meat will rise to 145 degrees F(medium) upon standing. Or roast until desired doneness. Transfer tenderloin to warm platter and let stand 10 minutes to set juices for easier slicing.

  6. Meanwhile, prepare mushroom gravy: Add 1/2 cup broth and vermouth to drippings in roasting pan; stir over low heat until browned bits are loosened from bottom of pan. Pour drippings mixture into 4- cup measuring cup; let stand until fat separates from meat juice. Skim and discard fat from meat-juice mixture. Add remaining broth and enough water to equal 2 1/2 cups; set aside.

  7. In 12-inch skillet, melt remaining 1 tablespoon butter over medium-high heat. Add mushrooms and cook until golden and liquid has evaporated, about 12 minutes. Stir in flour. Gradually stir meat-juice mixture into mushrooms and cook, stirring constantly, until gravy has thickened slightly and boils; boil 1 minute.

  8. To serve, remove string and cut tenderloin into slices. Serve with mushroom gravy. Makes 10 main-dish servings.

  9. Nutritional information is based on one serving with gravy.


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