Roast Beef Tenderloin with Caramelized Onion and Mushroom Stuffing
By America's Test KitchenPublished on April 1, 2011
Time
2 hours, plus 1 hour standing
Yield
Serves 4 to 6
Ingredients
Stuffing
8 ounces cremini mushrooms, cleaned, stems trimmed and broken into rough pieces½ tablespoon unsalted butter 1 ½ teaspoons olive oil 1 medium onion, halved and sliced ¼ inch thick¼ teaspoon table salt ⅛ teaspoon ground black pepper 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)½ cup Madeira or sweet Marsala wineBeef Roast
2 pound beef tenderloin, center-cut, trimmed of fat and silver skin1 ½ teaspoons kosher salt 1 ½ teaspoons black pepper ½ cup lightly packed baby spinach 3 tablespoons olive oilHerb Butter
4 tablespoons unsalted butter, softened1 tablespoon chopped fresh parsley leaves ¾ teaspoon chopped fresh thyme leaves 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)1 tablespoon whole grain mustard ⅛ teaspoon table salt ⅛ teaspoon ground black pepperBefore You Begin
The roast can be stuffed, rolled, and tied a day ahead, but don't season the exterior until you are ready to cook it. This recipe can be doubled to make two roasts. Sear the roasts one after the other, cleaning the pan and adding new oil after searing the first roast. Both pieces of meat can be roasted on the same rack.
Instructions
- Process mushrooms in food processor until coarsely chopped, about six 1-second pulses. Heat butter and oil in 12-inch nonstick skillet over medium-high heat until foaming subsides. Add onion, table salt, and pepper; cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated, 5 to 7 minutes. Reduce heat to medium and continue to cook, stirring frequently, until vegetables are deeply browned and sticky, about 10 minutes. Stir in garlic and cook until fragrant, 30 seconds. Slowly stir in Madeira and cook, scraping bottom of skillet to loosen any browned bits, until liquid has evaporated, 2 to 3 minutes. Transfer onion-mushroom mixture to plate and cool to room temperature.
- Following illustrations 1 and 2, butterfly roast. Season cut side of roast liberally with kosher salt and pepper. Following illustration 3, spread cooled stuffing mixture over interior of roast, leaving 1/2-inch border on all sides; lay spinach on top of stuffing. Following illustrations 4 and 5, roll roast lengthwise and tie.
- In small bowl, stir together 1 tablespoon olive oil, 1 1/2 teaspoons kosher salt, and 1 1/2 teaspoons pepper. Rub roast with oil mixture and let stand at room temperature for 1 hour.
- Adjust oven rack to middle position and heat oven to 450 degrees. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total. Transfer beef to wire rack set in rimmed baking sheet and place in oven. Roast until instant-read thermometer inserted into thickest part of roast registers 120 degrees for rare, 16 to 18 minutes, or 125 degrees for medium-rare, 20 to 22 minutes.
- While meat roasts, combine butter ingredients in small bowl. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast. Loosely tent roast with foil; let rest for 15 minutes. Cut roast between pieces of twine into thick slices. Remove twine and serve with remaining butter passed separately.
for the stuffing
for the roast
for the butter
Time
2 hours, plus 1 hour standingYield
Serves 4 to 6Ingredients
Stuffing
8 ounces cremini mushrooms, cleaned, stems trimmed and broken into rough pieces
½ tablespoon unsalted butter
1 ½ teaspoons olive oil
1 medium onion, halved and sliced ¼ inch thick
¼ teaspoon table salt
⅛ teaspoon ground black pepper
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
½ cup Madeira or sweet Marsala wine
Beef Roast
2 pound beef tenderloin, center-cut, trimmed of fat and silver skin
1 ½ teaspoons kosher salt
1 ½ teaspoons black pepper
½ cup lightly packed baby spinach
3 tablespoons olive oil
Herb Butter
4 tablespoons unsalted butter, softened
1 tablespoon chopped fresh parsley leaves
¾ teaspoon chopped fresh thyme leaves
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 tablespoon whole grain mustard
⅛ teaspoon table salt
⅛ teaspoon ground black pepper
Test Kitchen Techniques
Ingredients
Stuffing
8 ounces cremini mushrooms, cleaned, stems trimmed and broken into rough pieces
½ tablespoon unsalted butter
1 ½ teaspoons olive oil
1 medium onion, halved and sliced ¼ inch thick
¼ teaspoon table salt
⅛ teaspoon ground black pepper
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
½ cup Madeira or sweet Marsala wine
Beef Roast
2 pound beef tenderloin, center-cut, trimmed of fat and silver skin
1 ½ teaspoons kosher salt
1 ½ teaspoons black pepper
½ cup lightly packed baby spinach
3 tablespoons olive oil
Herb Butter
4 tablespoons unsalted butter, softened
1 tablespoon chopped fresh parsley leaves
¾ teaspoon chopped fresh thyme leaves
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 tablespoon whole grain mustard
⅛ teaspoon table salt
⅛ teaspoon ground black pepper
Test Kitchen Techniques
Ingredients
Stuffing
8 ounces cremini mushrooms, cleaned, stems trimmed and broken into rough pieces
½ tablespoon unsalted butter
1 ½ teaspoons olive oil
1 medium onion, halved and sliced ¼ inch thick
¼ teaspoon table salt
⅛ teaspoon ground black pepper
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
½ cup Madeira or sweet Marsala wine
Beef Roast
2 pound beef tenderloin, center-cut, trimmed of fat and silver skin
1 ½ teaspoons kosher salt
1 ½ teaspoons black pepper
½ cup lightly packed baby spinach
3 tablespoons olive oil
Herb Butter
4 tablespoons unsalted butter, softened
1 tablespoon chopped fresh parsley leaves
¾ teaspoon chopped fresh thyme leaves
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 tablespoon whole grain mustard
⅛ teaspoon table salt
⅛ teaspoon ground black pepper
Test Kitchen Techniques
Why This Recipe Works
For a recipe for stuffed beef tenderloin with a deeply charred crust, a tender, rosy-pink interior, and an intensely flavored stuffing that stayed neatly rolled in the meat, we chose the almost perfectly cylindrical Châteaubriand and used a "double-butterfly" procedure—making two cuts so the roast opened up into three parts (like a business letter). In this way the roast accommodated 50 percent more filling than a conventionally butterflied roast. We created a suitable crust for our tenderloin recipe in a shortened cooking time by coating the exterior of the roast with a layer of kosher salt an hour before searing, which allowed the salt to begin to break down the protein fibers in the outermost layer of meat, so that it browned quickly.
Before You Begin
The roast can be stuffed, rolled, and tied a day ahead, but don't season the exterior until you are ready to cook it. This recipe can be doubled to make two roasts. Sear the roasts one after the other, cleaning the pan and adding new oil after searing the first roast. Both pieces of meat can be roasted on the same rack.
Instructions
- Process mushrooms in food processor until coarsely chopped, about six 1-second pulses. Heat butter and oil in 12-inch nonstick skillet over medium-high heat until foaming subsides. Add onion, table salt, and pepper; cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated, 5 to 7 minutes. Reduce heat to medium and continue to cook, stirring frequently, until vegetables are deeply browned and sticky, about 10 minutes. Stir in garlic and cook until fragrant, 30 seconds. Slowly stir in Madeira and cook, scraping bottom of skillet to loosen any browned bits, until liquid has evaporated, 2 to 3 minutes. Transfer onion-mushroom mixture to plate and cool to room temperature.
- Following illustrations 1 and 2, butterfly roast. Season cut side of roast liberally with kosher salt and pepper. Following illustration 3, spread cooled stuffing mixture over interior of roast, leaving 1/2-inch border on all sides; lay spinach on top of stuffing. Following illustrations 4 and 5, roll roast lengthwise and tie.
- In small bowl, stir together 1 tablespoon olive oil, 1 1/2 teaspoons kosher salt, and 1 1/2 teaspoons pepper. Rub roast with oil mixture and let stand at room temperature for 1 hour.
- Adjust oven rack to middle position and heat oven to 450 degrees. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total. Transfer beef to wire rack set in rimmed baking sheet and place in oven. Roast until instant-read thermometer inserted into thickest part of roast registers 120 degrees for rare, 16 to 18 minutes, or 125 degrees for medium-rare, 20 to 22 minutes.
- While meat roasts, combine butter ingredients in small bowl. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast. Loosely tent roast with foil; let rest for 15 minutes. Cut roast between pieces of twine into thick slices. Remove twine and serve with remaining butter passed separately.
for the stuffing
for the roast
for the butter
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