Stuffed Beef Tenderloin

Submitted by GinnyP

"This recipe serves 12. I usually adjust it for four, but I make the full complement of stuffing. Tenderloin can be quite pricey and everyone loves the stuffing. I found this in Taste of Home (submitted by Mark Trinklein)."

 

• Ready In: 1hr 55mins
• Ingredients: 20
• Serves: 12

ingredients

• 1 cup olive oil
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon garlic salt
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 3 -4 lbs beef tenderloin, trimmed

• For Stuffing

• 2 cups fresh mushrooms, diced
• 1⁄2 cup green onion, sliced
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1⁄2 cup butter
• 2 cups seasoned bread crumbs (I use gluten-free)
• 3⁄4 cup egg substitute (or 3 eggs)
• 1⁄4 cup parmesan cheese, grated
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried rosemary, crushed
• 1 teaspoon fennel seed
• 1⁄2 teaspoon pepper

directions

1. In a large resealable bag, combine the oil, Worcestershire sauce and seasonings.
2. Make a lengthwise slit about 3/4 of the way through the tenderloin.
3. Place in bag; seal and turn to coat.
4. Refrigerate for 4 hours or overnight.
5. In a skillet, saute mushrooms, onion, and water chestnuts in butter until onion is tender.
6. Remove from heat.
7. Add the remaining stuffing ingredients; mix well.
8. Drain and discard marinade.
9. Open tenderloin; spoon stuffing on one side.
10. Close and tie with a kitchen string.
11. Place in a greased shallow roasting pan.
12. Bake, uncovered, at 350°F for about 60 to 90 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).
13. Let stand for 10 to 15 minutes before removing string and slicing.

Reviews

[jennibean54]

I loved the stuffing with this recipe. The tenderloin was very nice but a little to much herbs for me. I think I prefer to let the meat stand on it's own flavor.

 

[CIndytc]

I made this for Easter. I cooked 2 4 pound tenderloins...But I baked them at 425 degrees for 45 minutes for rare as my butcher said faster is better...they turned out perfect...and all gobbled up.....will make this every Easter I bet...thanks