Tenderloin with Cremini-Apricot Stuffing |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This simple but special dish will get rave reviews. The cooking juices leave the beef very moist and the stuffing complements it well. Marie Rizzio, Interlochen, Michigan Ingredients:
1 cup sliced baby portobello (cremini) mushrooms |
1/3 cup chopped onion |
1/3 cup chopped celery |
2 tablespoons butter |
1/2 cup chopped dried apricots |
1 tablespoon minced fresh rosemary |
1 beef tenderloin roast (2-1/2 pounds) |
1 tablespoon olive oil |
3 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large skillet, saute the mushrooms, onion and celery in butter until tender. Transfer to a small bowl; stir in apricots and rosemary. Cool slightly.
2. Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
3. Spread mushroom mixture over meat. Roll up jelly-roll style, starting with a long side. Tie at 1-1/2-in. to 2-in. intervals with kitchen string.
4. Combine the oil, garlic, salt and pepper; rub over roast. In a large ovenproof skillet, brown roast on all sides.
5. Bake at 425° for 35-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Place slices on a platter and spoon pan juices over the top. Yield: 10 servings.
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