This Stuffed Beef Tenderloin with Portobello Mushrooms is both gorgeous and simple to prepare. An easy beef recipe that’s gluten-free, packed with vegetables, and flavored with fresh herbs. It’s a unique dish to serve over the holidays or on an anniversary.
At what temperature is a tenderloin beef medium rare?
Roast until a meat thermometer registers 135°F (about 25 – 30 minutes) for medium-rare doneness or 145°F for medium doneness (about 30 – 35 minutes).
Do you cook beef tenderloin covered or uncovered?
Bake for 40 to 50 minutes, uncovered, or until a thermometer registers at least 140°F. Cover beef with an aluminum foil tent and set aside for 15 minutes, or until the thermometer registers 145°F (Beef will be simpler to carve when the temperature rises by around 5°).
Is beef tenderloin the same as filet mignon?
The filet mignon, on the other hand, is located on one side of the tenderloin and extends into the animal’s short loin. When cooked, the piece is recognized for being exceptionally tender and having a melt-in-your-mouth feel. In short, the tenderloin contains a filet mignon, but the tenderloin is not a filet mignon.
What are the ingredients to make stuffed beef tenderloin with Portobello mushrooms?
With 20 minutes of prep time and cook time of approximately 1 hour, here are the ingredients that you’re going to need which serve 4 to 6 persons.
- Extra virgin olive oil – For an extra hit of flavor.
- Leek – Adds unique, sweet, and mild onion flavor to the dish.
- Baby Portobello mushrooms – Have rich, earthy, and meaty flavor.
- Garlic cloves – Gives out a nutty taste kick.
- Sea salt and black pepper – Seasonings that most recipes call for.
- Baby spinach – It provides a nutritional boost as well as a splash of color.
- Thyme leaves – Strong and aromatic herb.
- Rosemary leaves – In this dish, the rosemary herb’s fresh, woody aroma is perfect.
- Parsley – It adds balance to this savory dish.
- Parmesan cheese – Gives it a ton of cheesy flavor.
- Beef tenderloin roast – The most tender piece of meat you will ever have the pleasure of biting into.
- Red onion – For colorful and spicy-to-mild flavor.
- Shallots – It tastes like a combination of garlic and yellow onion.
- Rainbow carrots – Great addition for more color and crunch.
- Fresh thyme – Since this herb can withstand long cooking times, it’s ideal for roasting recipes.
- Beef broth – Enhances the flavor of the beef.
- Unsalted butter – gives you complete control of the overall flavor of this recipe.
How to make stuffed beef tenderloin with Portobello mushrooms?
It’s time to put this dish together now that you’ve gathered all of your ingredients. Follow the steps provided below.
First, preheat the oven to 400°F with the top oven rack in the center position.
In a large, high-sided skillet, heat two tablespoons of olive oil over medium heat. Combine the leeks, mushrooms, and garlic in a large mixing bowl. Season to taste with salt and black pepper and whisk to blend.
Then cook, stirring periodically, for 8-10 minutes, or until the veggies have developed some color and most of the liquid from the mushrooms has evaporated.
Combine the spinach and fresh herbs in a large mixing bowl. Cook for another 1-2 minutes, or until the spinach has wilted. Remove the pan from the heat and set it aside.
Next, place the butterflied beef tenderloin between two sheets of plastic wrap or wax paper and gently pound to a ½-inch even thickness with a meat mallet or rolling pin. Brush the remaining olive oil over the steak and season heavily with salt and black pepper, to taste.
Mix the Parmesan cheese into the mushroom-spinach mixture until it is evenly distributed. Spread the mixture evenly over the beef tenderloin, leaving a ½-1 inch border around the borders.
The tenderloin should be rolled up like a jelly roll and secured with kitchen twine. Season the outside of the beef with salt and black pepper to taste, then set it in the center of a roasting pan coated with sliced red onions.
After that, place the shallots and carrots around the steak and thyme sprigs on top. Add the beef broth and roast in the preheated oven for 35-40 minutes, or until an instant-read thermometer reads 125°F-130°F* for medium-rare on the beef. (While resting, the temperature will climb another 5 degrees or so.)
To keep the beef tenderloin warm, place it on a serving tray and cover it loosely with foil. Return the vegetables to the oven for a further 10-15 minutes, or until fork-tender, if necessary.
Pour the pan juices into a medium saucepan and transfer the vegetables to a serving plate. Reduce the heat to medium-high and cook for about 5 minutes, stirring periodically. To thicken the sauce, add the butter and swirl to emulsify it.
Lastly, carve the filled tenderloin and serve with the roasted veggies and pan sauce as soon as possible. Enjoy!
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- 3 T. extra virgin olive oil, divided
- 1 large leek, thinly sliced
- 12-oz. baby Portobello mushrooms, diced
- 2 garlic cloves, minced
- Sea salt and black pepper, to taste
- 2 c. baby spinach, tough stems removed
- 2 t. fresh thyme leaves
- 2 t. fresh rosemary leaves, chopped
- 1½ T. fresh parsley, chopped
- ¼ c. Parmesan cheese, freshly grated
- 1½ lbs. beef tenderloin roast, butterflied
- 1 large red onion, cut into thick slices
- 4 shallots, halved
- 6 medium rainbow carrots, peeled and cut into 2” chunks
- 4 sprigs fresh thyme
- 1 c. beef broth, preferably organic
- 2 T. unsalted butter
- Place the top oven rack in the center position and pre-heat the oven to 400°F.
- Heat two tablespoons olive oil in a large, high-sided skillet over medium heat. Add the leeks, mushrooms, and garlic. Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally, until the vegetables develop some color and most of the water from the mushrooms evaporates, approximately 8-10 minutes.
- Add the spinach and fresh herbs. Continue cooking until the spinach wilts, approximately 1-2 minutes. Remove from heat and set aside.
- Place the butterflied beef tenderloin between two sheets of plastic wrap or wax paper and gently pound with a meat mallet or rolling pin to a ½-inch even thickness. Brush the surface of the beef with the remaining olive oil and generously season with salt and black pepper, to taste.
- Stir the Parmesan cheese into the mushroom-spinach mixture until combined. Evenly spread the mixture over the beef tenderloin, leaving a small border (½-1 inch) around the edges.
- Carefully roll up the tenderloin like a jelly roll and secure with kitchen twine. Season the outside of the beef with additional salt and black pepper, as desired, and place in the center of a roasting pan lined with the sliced red onions.
- Nestle the shallots and carrots around the beef and tuck in the fresh thyme sprigs. Add the beef broth and place in the pre-heated oven to roast until the beef reads between 125°F-130°F* for medium-rare on an instant read thermometer, approximately 35-40 minutes. (The temperature will rise another 5 degrees or so while resting).
- Transfer the beef tenderloin to a serving platter and cover loosely with foil to keep warm. If necessary, return the vegetables to the oven for another 10-15 minutes, or until fork tender.
- Transfer the veggies to the serving platter and pour the pan juices into a medium saucepan. Place over medium-high heat and reduce for approximately 5 minutes, stirring occasionally. Add the butter and stir to emulsify the butter and thicken the sauce.
- Carve the stuffed tenderloin and serve immediately with the roasted vegetables and pan sauce. Enjoy!
Amount Per Serving: Calories: 554Total Fat: 40gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 110mgSodium: 379mgCarbohydrates: 16gFiber: 4gSugar: 7gProtein: 32g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.