"OK, I’ll Take Half" Beef Tenderloin with Mushroom Herb Stuffing

Anyone who is a beef-eater will LOVE this dish, it will definitely impress anyone…even the hard to impress, trust me on this one!

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Tenderloin

1 beef tenderloin premium cut (3 lb/1.5 kg)

2 tablespoons butter, melted

1 clove garlic, minced

1/4 teaspoon each sea salt and freshly ground black pepper

Stuffing:

1 tablespoon extra-virgin olive oil

Half red or orange pepper, finely chopped

1 cup chopped wild mushrooms or cremini (or your favourite mushrooms)

2 shallots (or 1 small onion), finely chopped

2 teaspoon finely chopped fresh thyme (or 1 teaspoon dry thyme)

1 clove garlic, minced

Pinch each sea salt and freshly ground black pepper

3 thin slices prosciutto, finely chopped (about 1/3 cup) (or pancetta or ham if you prefer)

1/2 cup packed torn fresh basil

Stuffing:

In skillet, heat oil over medium heat; saute pepper, mushrooms, shallots, thyme, garlic, salt and pepper, stirring often, until softened and almost no liquid remains, about 8 minutes 8 Minutes. Transfer to bowl; let cool. Stir in prosciutto and basil. Set aside.

Tenderloin:

Cut tenderloin lengthwise halfway through; open like book. Place eight 12-inch (30 cm) lengths of kitchen string equally spaced under roast. Mound stuffing evenly along centre; close up and tie securely (use standard string, no need to find fancy ‘kitchen’ string). Place on rack in roasting pan.

Combine butter, garlic, salt and pepper; brush lovingly all over tenderloin. Roast in 450°F (230°C) oven until meat thermometer inserted in centre reaches 140°F (60°C), about 45 minutes. 45 Minutes Tent with foil and let stand for 10 minutes 10 Minutes for thermometer to rise additional 5°F (3°C) for medium-rare. Carve into 1-inch (2.5 cm) thick slices. Place Herb Chateau Potatoes on each plate; top with sliced roast. Drizzle with any delicious pan juices.

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“OK, I’ll Take Half” Beef Tenderloin with Mushroom Herb Stuffing

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