Tenderloin Birds
Elevate your dinner table with this show-stopping recipe for Tenderloin Birds, a dish that combines delicate beef tenderloin rolls with a savory, herb-infused filling and a luscious homemade sauce. Perfectly seasoned with Parmesan cheese, fresh parsley, garlic, and breadcrumbs, these beef rolls are pan-seared to golden perfection before simmering in a rich, velvety beef stock sauce. With every bite, you’ll enjoy a delightful mix of textures and flavors, from the tender beef to the creamy, cheese-infused filling. Whether you're hosting a special occasion or treating your family to an indulgent meal, this classic dish pairs beautifully with mashed potatoes, rice, or roasted vegetables. Ready in just over an hour, Tenderloin Birds are as visually impressive as they are irresistibly delicious—a guaranteed crowd-pleaser that’s simple yet sophisticated!
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Recipe Information
Ingredients
- 1 pound Beef tenderloin
- 0.5 cup Bread crumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 clove Garlic, minced
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1.5 cups Beef stock
- 1 tablespoon Butter
- 1 tablespoon Flour
Instructions
Place the beef tenderloin on a cutting board and slice it into thin, wide strips, about 1/4-inch thick. Use a meat mallet to gently pound each piece to an even thickness for easier rolling.
In a mixing bowl, combine the bread crumbs, Parmesan cheese, parsley, garlic, egg, salt, and black pepper. Mix well to form the filling.
Lay each beef strip flat and spread 1-2 tablespoons of the filling mixture onto the surface of the meat, leaving a small border around the edges.
Carefully roll each beef strip from one end to the other, securing the filling inside. Use toothpicks or kitchen twine to hold the rolls together.
Heat the olive oil in a large skillet over medium heat. Once hot, sear the beef rolls on all sides until browned, about 2-3 minutes per side. Remove the rolls from the skillet and set aside.
In the same skillet, add the butter and melt it over medium heat. Sprinkle in the flour and whisk continuously to form a roux, cooking for 1-2 minutes.
Slowly pour in the beef stock while whisking to prevent lumps. Cook the sauce for 3-4 minutes, or until slightly thickened.
Return the beef rolls to the skillet, spooning some of the sauce over the top. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the meat is tender and fully cooked.
Remove the toothpicks or twine from the beef rolls before serving. Serve hot, drizzled with the sauce, alongside mashed potatoes, rice, or vegetables.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.0 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 545 mg | 12% | |
*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.
