Beef Tenderloin

Recipe from Wisconsin Beef Council.

Main Ingredients:

4-5 pound center-cut beef tenderloin roast
3 tablespoons olive oil
1 medium onion, cut into quarters
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
4 cloves garlic

Parmesan-Herb Stuffing:

2 tablespoons butter
1 cup sliced fresh crimini mushrooms
1/3 cup chopped shallots (about 3 medium)
2 tablespoons snipped fresh parsley
1 teaspoon snipped fresh rosemary
1 teaspoon snipped fresh thyme
2 cloves garlic, minced
4 ounces prosciutto, cut into 1/4-inch pieces
1 cup plain croutons, coarsely chopped
1/2 cup grated Parmesan cheese
Ground black pepper

Pan Wine Sauce:

1 tablespoon tomato paste
1/2 cup dry red wine
3 cups lower-sodium beef broth

Directions:


Heat oven to 425 degrees. 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 1 minute. Transer shallot mixture to a medium bowl; stir in posciutto, 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.

Make a lenghtwise cut down the center of the tenderloin roast, 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 in to meat.

Spoon stuffing evenly over cut side of tenderloin; fold tenderloin over stuffing to close. Tie about every 2 inches with kitchen string.

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

Do not add water or cover pan. Roast in a 425 degree oven approximately 30 to 40 minutes for medium rare.  Remove from oven when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium. Transfer roast to a cutting board and tent with foil; let stand 10 to 15 minutes. (Temperature will continue to rise approximately 10 degrees to reach desired doneness.)