Roast Beef Tenderloin With Caramelized Onion And Mushroom Stuffing

Ingredients

STUFFING
8 ounces cremini mushrooms, trimmed and broken into rough pieces
1⁄2 tablespoon unsalted butter
1-1⁄2 teaspoons olive oil
1 onion, halved and sliced 1⁄4 inch thick
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
1 garlic clove, minced
1⁄2 cup Madeira or sweet Marsala wine
BEEF ROAST
1 (2- to 3-pound) beef tenderloin center-cut Châteaubriand, trimmed
Kosher salt and pepper
1⁄2 cup baby spinach
3 tablespoons olive oil
HERB BUTTER
4 tablespoons unsalted butter, softened
1 tablespoon whole grain mustard
1 tablespoon chopped fresh parsley
1 garlic clove, minced
3⁄4 teaspoon chopped fresh thyme
1⁄8 teaspoon salt
1⁄8 teaspoon pepper

Instructions

FOR THE STUFFING: Process mushrooms in food processor until coarsely chopped, about 6 pulses. Heat butter and oil in 12-inch nonstick skillet over medium-high heat. Add onion, 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 with wooden spoon to loosen any browned bits, until liquid has evaporated, 2 to 3 minutes. Transfer mushroom mixture to plate and cool to room temperature.
FOR THE ROAST: To butterfly roast, insert chef’s knife about 1 inch from bottom of roast and cut horizontally, stopping just before edge. Open meat like a book. Make another cut diagonally into thicker portion of roast. Open up this flap, smoothing out butterflied rectangle of meat. Season cut side of roast with kosher salt and pepper. Spread cooled stuffing mixture over interior of roast, leaving 1⁄2-inch border on all sides; lay spinach on top of stuffing. Roll roast lengthwise and tie with 8 pieces kitchen twine evenly spaced.
Stir 1 tablespoon oil, 1-1⁄2 teaspoons kosher salt, and 1-1⁄2 teaspoons pepper together in small bowl. 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 oil in 12-inch skillet over medium-high heat until just smoking. Add beef 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 thickest part of roast registers 120 degrees (for rare), 16 to 18 minutes, or 125 degrees (for medium-rare), 20 to 22 minutes.
FOR THE HERB BUTTER: While meat roasts, combine butter ingredients in bowl. Transfer tenderloin to carving board; spread half of butter evenly over top of roast. Loosely tent roast with aluminum foil; let rest for 15 minutes. Cut roast between pieces of twine into thick slices. Remove twine and serve with remaining butter.

Roast Beef Tenderloin With Caramelized Onion And Mushroom Stuffing

Ingredients

Instructions

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