Stuffed Beef Tenderloin

A delicious and impressive dish perfect for special occasions, featuring tender beef filled with a flavorful mushroom and spinach mixture, served with a homemade red wine sauce.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the filling

1 lb Mushrooms, chopped
2 cups Spinach, chopped
2 cloves Garlic, minced
1 medium Onion, diced
2 tbsp Olive oil For sautéing
1 tsp Salt
1 tsp Pepper
1 tbsp Herbs (thyme, rosemary), chopped Fresh or dried

For the beef

2 lbs Beef tenderloin Make a lengthwise cut to create a pocket

For the sauce

1 cup Red wine For deglazing

Method

Preparation

Preheat your oven to 375°F (190°C).
Sauté diced onions and garlic in olive oil until translucent.
Add chopped mushrooms and spinach, cooking until softened. Season with salt, pepper, and herbs.
Take the beef tenderloin and make a lengthwise cut to create a pocket for the filling.
Stuff the tenderloin with the mushroom and spinach mixture.
Sear the tenderloin in a hot pan until browned on all sides.

Cooking

Transfer the stuffed tenderloin to the oven and roast for about 25-30 minutes, or until desired doneness.
Meanwhile, make the red wine sauce by deglazing the pan with red wine, scraping up any browned bits and reducing the sauce until thickened.
Let the beef rest for a few minutes before slicing.

Serving

Slice the beef tenderloin into medallions for a beautiful presentation.
Drizzle the red wine sauce over the slices and serve hot.

Notes

Choose a high-quality beef tenderloin for the best flavor and texture. Feel free to add other vegetables to the stuffing, like bell peppers or zucchini. Make sure to let the meat rest before slicing to keep it juicy. Taste the stuffing mixture before filling the tenderloin; adjust seasoning as desired.