What are you preparing for the holidays?
Will it be beef tenderloin?
There’s nothing like a parmesan mushroom stuffed beef tenderloin.
Fresh, homemade, fabulous, and beyond easy to make.
Don’t freak out when you see the name, it’s an easy roast to prepare and the cut of meat lends itself to being stuffed and roasted.
Therefore, today I will share with you a classic and elegant yet simple Parmesan mushroom stuffed beef tenderloin recipe that my mom used when she had guests from England visiting.
For our guests, it was an unexpected surprise as they are more Prime Beef affiliated but our guests were ecstatic with this recipe!
I can actually remember our friends stating, that this ‘beef was out of this world!”
Any holiday gathering and the family meal will be the perfect companion to parmesan mushroom stuffed beef tenderloin.
Using the freshest ingredients from spinach to portobello mushrooms make this elegant yet simple.
Parmesan Mushroom Stuffed Beef Tenderloin
What’s best about this recipe is that after you get it stuffed, the oven does the rest of the work.
Your prep time will be about 20 minutes, and while this roasts in the oven, you will have about an hour to yourself to pull yourself and the kitchen back together.
Or of course, you can pull up a chair, and sip on a few of Mrs. Claus’ Amaretto Drinks.
Don’t Forget The Side Dishes
What will you have on the side of your parmesan mushroom stuffed beef tenderloin?
Will you try Rudolph’s Ginger Spiced Cranberry Sauce
You could also try Roasted Butternut Squash Casserole with Cinnamon Crunch Topping
Fresh Is Best – Butterfly & Stuff
Parmesan Mushroom Stuffed Beef Tenderloin: Portobello Mushrooms
For those of you serving 4-6 people and also serving side dishes and drinks, well this is the biggest roast you will need.
I love fresh garlic and I use the 2 garlic cloves I wrote in the recipe, but sometimes I even push it to three.
Yes, freshly peeled and minced garlic can be strong, so do pay attention to what flavor you might want to invoke.
Next, I always use Fresh spinach not frozen.
Frozen spinach would have to be drained and strained with a cheesecloth.
Thanks no thanks!
However, when using fresh spinach, please note that you have to remove the stems, unless… you use baby spinach.
Yes, use portobello mushrooms, they are heartier and will withstand the heat and sustenance of this meal!
Parmesan cheese makes the difference in this recipe.
In other words, don’t use the bottled crap you find in the pasta aisle, that’s all wood and NOT real cheese.
instead, take a trip through the fresh cheese section and purchase a wedge of fresh Parmesan or Pecorino ROmamo
It’s exploding with flavor and when grated it really comes out to play nicely with the spinach and all the other ingredients!
Now it’s your turn to make my favorite recipe from my Mom!
Parmesan Mushroom Stuffed Beef Tenderloin!
- 4 tablespoons of extra virgin olive oil, divided
- A large leek, thinly sliced
- 12-oz. baby Portobello mushrooms, rinsed and sliced thin or diced
- 2 garlic cloves, peeled and minced
- Fresh sea salt and freshly milled pepper to taste.
- 2 c. baby spinach, any tough stems removed or chopped so small.
- 2 teaspoons for each fresh thyme leaves & rosemary (if you don't like rosemary replace it with oregano, and for the thyme basil.
- Alternatively, you could eliminate either spice!
- 1½ Tablespoon. fresh parsley, chopped
- ¼ c. Parmesan cheese, freshly grated
- 1½ lbs. of beef tenderloin roast, butterflied
- A large red onion, peeled and then cut into thick slices
- 4 shallots, halved
- 6 medium-sized carrots, peeled and cut into 2” chunks ( or use rainbow colors for a great presentation, it's all about what you have available near you!)
- 4 sprigs fresh thyme
- 1 c. beef broth
- 2 Tablespoons of unsalted butter
- TWINE TO TIE OFF THE ROAST ONCE ROLLED!
- Start out by placing the top oven rack in the center position.
- Then pre-heat the oven to 400°F. (yes that is the correct temperature)
- Prep your roasting pan by placing the red onions below the rack (if you are using red onions, you can eliminate them as well!)
- For The Stuffing
- Next, heat 2 of the 4 tablespoons of olive oil in a large, rimmed skillet.
- Keep this skill on medium heat, not high.
- Place in the skillet (Pan) leeks, mushrooms, and garlic.
- Don't forget to season them with a good dash of salt and black pepper, to taste.
- Last stir what you have in that pan!
- Cook, stirring occasionally until the vegetables develop some color.
- What actually will happen is that the water that the mushrooms leak will evaporate and that is key to knowing that it is time to move to the next step. (about 8-12 minutes)
- Now it is time to add to the mixtures: spinach and fresh herbs.
- The next part is about spinach wilting.
- That's a fast time overall about 2 minutes.
- Continue cooking until the spinach wilts, approximately 1-2 minutes. Remove from heat and set aside.
- STUFFING THE TENDERLOIN
- Set the butterflied beef tenderloin between two sheets of parchment paper, and use a meat mallet or a rolling pin to achieve a uniform thickness of 1/2".
- Once that is met, brush the surface of the beef with the remaining olive oil (2 Tablespoons) and again you will use freshly milled salt and pepper to graciously season to taste.
- Next, you will add the Parmesan cheese into the mushroom-spinach mixture until combined.
- Then you are going to fill the butterflied tenderloin.
- Taking care to evenly spread the mixture over the beef tenderloin.
- **NOTE*** DO leave a small border (½-1 inch) around the edges or the content inside will be blowing out the sides!
- Start at one end of the roast, and begin to roll it.
- There's no good way to explain this, just work on the end you are happiest with!
- roll up the tenderloin as though you are rolling a jelly roll.
- You'll want to then tie each section off as you go with twine (butchers thread).
- Do season the outside of the beef with salt and pepper if you desire and of course, you can also toss more of the fresh herbs atop!
- Make certain to place the roast in the center of a roasting pan lined with the sliced red onions.
- (if you hate red onions skip them as stated above!)
- You will want to nestle the shallots and carrots around the beef.
- Then tuck in the fresh thyme sprigs.
- For the last item, you will add in the beef broth.
- Place the meat into the oven, and roast the meat, until the beef reads
- ... between 125°F-130°F* for medium-rare on an instant-read thermometer.
- Pretty much this will happen in about 35-40 minutes.
- While the meat rests, you will note that the thermometer may rise another 5 degrees or so.
- The veggies may not be done, so take a fork to them and test.
- If they are not done, return them to the oven while the meat rests for about 15 minutes or of course you could microwave them for 8 or so!
- Once you are ready to serve the meat, transfer the beef tenderloin to a serving platter.
- You'll want to loosely cover it with foil to keep it warm.
- Now it's time to take the pan juices out and make them into a lovely thick sauce.
- Take the pan juices and transfer them 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! ~ Dana xo
Amount Per Serving: Calories: 662Total Fat: 48gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 144mgSodium: 441mgCarbohydrates: 17gFiber: 5gSugar: 7gProtein: 41g