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Stuffed Beef Tenderloin with Mushroom Spinach Filling and Red Wine Pan Sauce Recipe

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★★★★★

4.6 from 131 reviews

This Stuffed Beef Tenderloin recipe features a succulent center-cut beef tenderloin filled with a flavorful mixture of mushrooms, spinach, garlic, shallots, herbs, and Parmesan cheese. Finished with a rich red wine pan sauce, this dish offers an elegant and impressive main course perfect for special occasions or a gourmet dinner at home.

Ingredients

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For the Stuffing:

  • 8 Tbsp. salted butter (1 stick), at room temperature
  • 8 oz. cremini mushrooms, chopped
  • 2 garlic cloves, finely chopped
  • 1 shallot, chopped
  • 1/4 tsp. crushed red pepper flakes
  • 2 1/2 tsp. kosher salt
  • 1 1/2 tsp. black pepper
  • 1 (5-oz.) package baby spinach, coarsely chopped
  • 1/2 tsp. grated lemon zest
  • 2 tsp. lemon juice
  • 1/4 cup seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese (about 1 oz.)
  • 2 tsp. fresh rosemary, finely chopped

For the Beef:

  • 1 (4- to 5-lb.) whole center-cut beef tenderloin

For the Pan Sauce:

  • 2 cups beef broth
  • 1 cup dry red wine, such as a red blend or Pinot Noir
  • 1 shallot, chopped
  • 4 Tbsp. (1/2 stick) salted butter, cold and cubed

Instructions

  1. Prepare the stuffing mixture: In a skillet over medium heat, melt 8 tablespoons of butter. Add chopped cremini mushrooms, garlic, shallot, and crushed red pepper flakes. Sauté until mushrooms release liquid and it evaporates, and the mixture is tender, about 8 minutes. Season with kosher salt and black pepper. Add chopped baby spinach and cook until wilted. Remove from heat and stir in lemon zest, lemon juice, seasoned breadcrumbs, grated Parmesan cheese, and fresh rosemary. Mix until combined and set aside to cool.
  2. Prepare the beef tenderloin: Lay the whole center-cut beef tenderloin flat on a cutting board. Using a sharp knife, carefully butterfly the tenderloin by slicing it in half horizontally without cutting all the way through, then open it like a book. Season the inside with additional salt and pepper if desired. Spread the cooled stuffing mixture evenly over the inside of the butterflied beef.
  3. Roll and secure the beef: Starting from one side, tightly roll the tenderloin to encase the stuffing. Tie the beef securely with kitchen twine at 1 to 2-inch intervals to hold shape during cooking. Season the outside of the beef with salt and pepper.
  4. Sear the beef tenderloin: Preheat an oven to 425°F (220°C). Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a little oil or butter and sear the tenderloin on all sides until browned, about 3 to 4 minutes per side. This step locks in the juices and adds flavor.
  5. Roast the beef: Transfer the skillet or pan with the seared beef tenderloin to the preheated oven. Roast until a meat thermometer inserted into the center reads 130°F (54°C) for medium-rare, about 25 to 30 minutes depending on thickness. Remove from oven and tent loosely with foil. Let rest for at least 10 minutes before slicing.
  6. Prepare the pan sauce: While the beef rests, use the same skillet or roasting pan to make the pan sauce. Over medium heat, add the chopped shallot to the pan drippings and sauté until softened, about 2 minutes. Deglaze the pan by pouring in the dry red wine, scraping up browned bits, and simmer until reduced by half. Add the beef broth and continue to simmer until the sauce thickens slightly, about 5 to 7 minutes. Remove from heat and whisk in the cold cubed butter to finish the sauce with a silky texture. Season to taste with salt and pepper if needed.
  7. Serve: Slice the stuffed beef tenderloin into thick medallions and serve drizzled with the red wine pan sauce.

Notes

  • Allow the stuffing mixture to cool before spreading on the beef to prevent cooking the spinach and cheese prematurely.
  • Use a meat thermometer to ensure the beef is cooked to your preferred level of doneness.
  • Tying the beef tightly helps it keep shape during roasting and ensures even cooking.
  • For a gluten-free option, substitute seasoned breadcrumbs with gluten-free breadcrumbs.
  • This beef tenderloin can be prepared a few hours ahead and reheated gently; serve with freshly made pan sauce.

Keywords: stuffed beef tenderloin, beef roast, mushroom stuffing, spinach, red wine pan sauce, gourmet dinner, roasted beef, holiday meal

Find it online: https://busyrecipe.com/stuffed-beef-tenderloin-with-mushroom-spinach-filling-and-red-wine-pan-sauce-recipe/