Mushroom Stuffed Beef Tenderloin
Elevate your dinner table with this elegant Mushroom Stuffed Beef Tenderloin, a show-stopping dish that's as delicious as it is visually impressive. This recipe features a perfectly tender beef tenderloin, butterflied and filled with a savory blend of sautéed cremini mushrooms, shallots, garlic, panko breadcrumbs, Parmesan cheese, and fresh thyme. The Dijon mustard adds a touch of tang while the golden seared crust locks in all the flavor. Tied with butcher’s twine for a snug roll and roasted to perfection, this juicy centerpiece is perfect for holidays, special occasions, or an indulgent weekend meal. Serve slices of this succulent stuffed tenderloin to wow your guests and savor the satisfying combination of tender beef and earthy mushroom filling. Whether you're a seasoned cook or a home chef, this recipe will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 1.5 lbs beef tenderloin
- 8 oz cremini mushrooms
- 2 units shallots
- 3 units garlic cloves
- 2 tsp fresh thyme leaves
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tbsp Dijon mustard
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 roll butcher’s twine
Instructions
Preheat your oven to 400°F (200°C).
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Finely chop the mushrooms, shallots, and garlic. Add them to the skillet and sauté for 6-8 minutes until the moisture from the mushrooms evaporates.
Stir in fresh thyme, panko breadcrumbs, and Parmesan cheese. Mix well and cook for another 2 minutes. Remove from heat and set aside to cool slightly.
Butterfly the beef tenderloin by making a lengthwise cut down the center without cutting all the way through. Open it like a book and cover with plastic wrap. Use a meat mallet to gently pound the meat to an even thickness, about 3/4 inch.
Spread the Dijon mustard evenly over the surface of the beef. Then, layer the mushroom mixture down the center of the beef.
Carefully roll the beef tenderloin tightly around the filling. Use butcher’s twine to tie the roast at 1-inch intervals to secure the filling inside.
Season the exterior of the beef with kosher salt and black pepper.
Heat the remaining olive oil and butter in an oven-safe skillet over medium-high heat. Sear the beef on all sides for 1-2 minutes until browned.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Remove the beef from the oven and cover loosely with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute.
Cut the twine off the roast and slice the beef into 1-inch-thick rounds. Serve immediately and enjoy!
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 4475 mg | 195% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 12.8 g | ||
| Protein | 230.7 g | 461% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 434 mg | 33% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 3910 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
