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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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This recipe serves 12. I usually adjust it for four, but I make the full complement of stuffing. Tenderloin can be quite pricey and everyone loves the stuffing. Ingredients:
1 cup olive oil |
2 tablespoons worcestershire sauce |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 teaspoon dried thyme |
1 teaspoon garlic salt |
1 teaspoon salt |
1/2 teaspoon pepper |
3 -4 lbs beef tenderloin, trimmed |
2 cups fresh mushrooms, diced |
1/2 cup green onion, sliced |
1 (8 ounce) can water chestnuts, drained and chopped |
1/2 cup butter |
2 cups seasoned bread crumbs (i use gluten-free) |
3/4 cup egg substitute (or 3 eggs) |
1/4 cup parmesan cheese, grated |
1/2 teaspoon dried oregano |
1/2 teaspoon dried rosemary, crushed |
1 teaspoon fennel seed |
1/2 teaspoon pepper |
Directions:
1. In a large resealable bag, combine the oil, Worcestershire sauce and seasonings.
2. Make a lengthwise slit about 3/4 of the way through the tenderloin.
3. Place in bag; seal and turn to coat.
4. Refrigerate for 4 hours or overnight.
5. In a skillet, saute mushrooms, onion, and water chestnuts in butter until onion is tender.
6. Remove from heat.
7. Add the remaining stuffing ingredients; mix well.
8. Drain and discard marinade.
9. Open tenderloin; spoon stuffing on one side.
10. Close and tie with a kitchen string.
11. Place in a greased shallow roasting pan.
12. Bake, uncovered, at 350°F for about 60 to 90 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).
13. Let stand for 10 to 15 minutes before removing string and slicing.
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