Wild Mushroom-Stuffed Beef Tenderloin

These savory stuffed tenderloins are relatively easy and make a beautiful and delicious impression on your guests.

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  • Makes: 28 servings
  • Makes: about 28 servings
  • Prep: 30 mins
  • Roast: 40 mins 425°F
  • Stand: 10 mins

Wild Mushroom-Stuffed Beef Tenderloin

Directions

  1. Preheat oven to 425 degrees F. Trim fat from meat. Make a lengthwise cut down the center of the meat, cutting almost to, but not through, the other side. Spread open; set aside.
  2. For stuffing, in a large skillet cook pancetta in hot oil over medium heat until crisp. Using a slotted spoon, remove and drain pancetta on paper towels, reserving drippings in skillet. Add the 3 cups mushrooms, the shallots, and garlic to reserved drippings. Cook until mushrooms and shallots are tender, stirring occasionally. Cool slightly. In a large bowl combine 1 1/2 cups of the bread crumbs and the parsley. Add pancetta and mushroom mixture; toss gently to combine.
  3. Spoon stuffing down the center of the meat. Bring up sides of meat around stuffing, pressing to almost enclose stuffing. Tie at 2-inch intervals with 100-percent-cotton kitchen string. Place roll, seam side up, on a rack in a shallow roasting pan.
  4. In a medium bowl combine butter, cheese, and mustard. Spread evenly over top and sides of meat roll. Press the remaining 1 cup bread crumbs onto the top and sides of roll.
  5. Roast, uncovered, 40 to 45 minutes for medium-rare (140 degrees F). Remove from oven. Cover loosely with foil; let stand 10 minutes before slicing. (The temperature of the meat will rise 5 degrees F while it stands.)
  6. Remove string. Cut roll into 1/2-inch slices. Serve warm. If desired, serve with sauteed mushrooms.
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Nutrition Facts (Wild Mushroom-Stuffed Beef Tenderloin)

  • Per serving:
  • 136 kcal ,
  • 8 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 45 mg chol. ,
  • 153 mg sodium ,
  • 3 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 14 g pro.
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