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Home / Food and Wine Pairings / Mushroom stuffed beef tenderloin

Mushroom stuffed beef tenderloin

Contributor, Judith Papesh
Wine Pairings:   Cabernet Sauvignon

, 

Red Blend

, 

Try pairing a Washington state red wine with this excellent dish

Savvy match: Tender yet lean, the rich, meaty flavor of this mushroom stuffed beef tenderloin is enhanced by the earthy mushrooms. Reach for a wine with deep dark fruit flavors, power, and tannins that have begun to mellow but will still meld with the luxurious character of the beef.

Dramatic in flavor and presentation, enjoy this herbed mushroom stuffed beef tenderloin with a Cabernet Sauvignon or a Cabernet and Merlot blend.

Ingredients

For the Stuffing
  • 2 tablespoons butter
  • 1 cup fresh baby portabella mushrooms, thinly sliced
  • 4 medium shallots, chopped
  • 2 tablespoons fresh parsley, lightly chopped
  • 1 teaspoon fresh rosemary, lightly chopped
  • 1 teaspoon fresh thyme, lightly chopped
  • 2 cloves garlic, minced
  • 1 cup plain croutons, coarsely crushed
  • 4 ounces prosciutto, chopped
  • ½ cup grated Pecorino-romano cheese
  • Ground black pepper
  For the Beef
  • 1 4-5 pound center-cut beef tenderloin roast
  • Salt
  • 3 tablespoons olive oil
  • 1 medium onion, cut into quarters
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 4 cloves garlic

Steps

1.

Preheat oven to 425°F.

2.

For the Stuffing: In a large skillet melt the butter over medium-high heat.  Add the portabello mushrooms and shallots and cook till until both are tender. Add the herbs and minced garlic and cook about 1 minute.

3.

Transfer mushroom mixture to a bowl and stir in the prosciutto, croutons, and grated cheese, then move to a cookie sheet until its just warm.

4.

Prepare the beef: Cut the beef lengthwise down the center, taking care not to cut all the way through. Open and flatten the beef to lay flat. Season with salt and pepper.

5.

Spoon the stuffing mixture over the beef. Starting from one side roll the beef to cover the stuffing, forming a cylinder.  Using kitchen twine , tie the roll about every 2 inches to secure.

6.

Add the oil to a large roasting pan over medium-high heat. Sear the beef and then cook about 4 minutes on each side until browned.  Turn the heat off and add the onion, herbs and garlic cloves to the pan around the beef.

7.

Put the pan in the preheated oven and roast, uncovered, for 30 to 40 minutes. Using an instant read thermometer, roast until the temperature of the beef is 135°F for medium rare to 150°F for medium. Transfer the beef to a cutting board and cover with foil. The beef should rest 15 minutes and look for the internal temperature to rise to 145°F for medium rare to 160°F for medium.

8.

To serve, move the beef to a platter and remove string. Cut the beef into 1-inch-thick slices.

Chef Image

About Contributor, Judith Papesh

Retired Winemaker, Winemaking Consultant, and Washington State Licensed Geologist. Bourgogne Master Level Certification, French, Italian, and Spanish Wine Scholar Certifications

In the first class to complete Washington State University (WSU) Extension Enology Certification, Judith opened her winery, crafting wines that garnered local and international acclaim before turning her attention to studying and educating about the world's wines. "Winemaking is very much an art as well as a science; it is a consuming passion that drives you during the day, keeps you up at night, and when the wine is right, simply leaves you breathless."

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