62 Ratings
  • 5 Rating Star 36
  • 3 Rating Star 8
  • 4 Rating Star 8
  • 1 Rating Star 4
  • 2 Rating Star 4
  • 0 Rating Star 2

"A new Christmas favorite for sure!" raves one BHG.com home cook about this beef tenderloin with herb stuffing recipe. The pretty spiral of this beef recipe is begging to be Instagrammed.

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Ingredients

Directions

  • Preheat oven to 425°F. For stuffing, in a large skillet melt butter over medium-high heat. Add mushrooms and shallots; cook until shallots are tender. Stir in parsley, snipped rosemary, snipped thyme, and minced garlic; cook and stir for 1 minute. Transfer shallot mixture to a medium bowl; stir in prosciutto, croutons, and cheese. Season to taste with pepper. Spread stuffing on a large plate or shallow baking pan; cool just until warm to the touch.

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  • Trim fat from meat. Make a lengthwise cut down the center of the meat, cutting almost to, but not through, the other side. Open the meat like a book. Sprinkle all sides generously with salt and additional pepper, pressing seasoning into meat.

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  • Spoon stuffing evenly over cut side of meat; fold meat over stuffing to close. Tie about every 2 inches with 100-percent-cotton kitchen string.

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  • Place a large roasting pan over two burners. Add oil to pan; heat over medium-high heat. Add meat; cook about 4 minutes or until brown, turning once to brown evenly. Remove from heat. Scatter onion, rosemary leaves, thyme leaves, and garlic cloves around meat.

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  • Roast, uncovered, for 30 to 40 minutes or until an instant-read thermometer inserted into meat (not into stuffing) registers 135°F for medium rare or 150°F for medium. Transfer meat to a cutting board. Cover with foil; let stand for 15 minutes. (Temperature of the meat after standing should be 145°F for medium rare or 160°F for medium.)

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  • Meanwhile, for wine sauce, place roasting pan over two burners. Add tomato paste; cook over medium-high heat for 1 minute. Add wine, stirring to scrape up crusty brown bits. Stir in broth. Bring to boiling; reduce heat. Boil gently, uncovered, about 5 minutes or until sauce is reduced by about half and is slightly syrupy. Season to taste with additional salt and pepper. Strain sauce into a gravy dish.

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  • Remove string from meat. Cut meat into 1-inch-thick slices. Serve meat with wine sauce.

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Tips

Out of shallots? Use an equal amount of chopped onions. Prefer pecorino cheese? Use it in place of the Parmesan. Want to skip the wine? Use 1/2 cup beef broth in its place.

Nutrition Facts

590 calories, 42 g fat (16 g saturated fat, 2 g polyunsaturated fat, 19 g monounsaturated fat), 172 mg cholesterol, 652 mg sodium, 7 g carbohydrates, 1 g fiber, 1 g sugar, 43 g protein.

Reviews (3)

Most helpful positive review

11/06/2018
I made this for Thanksgiving last year, as my family is not excited about turkey and I wanted to try something new. Everyone absolutely loved it. I subbed some spinach for the mushrooms as The Daughter Child won't eat mushrooms. It turned out great.

Most helpful critical review

12/29/2013
This was a hit! A new Christmas favorite for sure!!
62 Ratings
  • 5 Rating Star 36
  • 3 Rating Star 8
  • 4 Rating Star 8
  • 1 Rating Star 4
  • 2 Rating Star 4
  • 0 Rating Star 2
12/29/2013
This was a hit! A new Christmas favorite for sure!!
11/06/2018
I made this for Thanksgiving last year, as my family is not excited about turkey and I wanted to try something new. Everyone absolutely loved it. I subbed some spinach for the mushrooms as The Daughter Child won't eat mushrooms. It turned out great.
12/27/2013
Made this for Christmas dinner. It is definitely a keeper in this family!! Recipe made lots of stuffing. Roasting time suggested was perfect! Medium to medium rare as my family likes it. A beef tenderloin is always my son-in-laws favorite at Christmas and he loved this one, as did his brother who joined us this year. I had about a cup of herbed seasoned stuffing mix that I used instead of croutons. Absolutely delicious!