Recipe Background
Savor richly flavored Stuffed Beef Tenderloin with creamy, herby layers and a wine sauce.
Stuffed Beef Tenderloin is a celebration of rich flavors and tender textures. As the beef roasts, the aroma of herbs and spices fills the air, promising a hearty meal. The tenderloin is like a blank canvas, gathering layers of creamy spinach, sharp cheese, and a hint of zesty lemon—all tucked into its juicy folds. It's a dish that turns an ordinary evening into something a bit more special, without the need for occasion.
Cooking this dish offers rhythmic satisfaction. The sight of leeks softening in butter and the aroma of garlic gently rising is comforting, drawing you into the process. Rolling and tying the stuffed tenderloin brings a sense of craftsmanship, a little culinary artistry right at your counter. One crucial tip: resting the meat after baking ensures those slices come out smooth and juicy. The reward is in every tender bite.
Sharing the finished tenderloin at the table is where the magic unfolds. As you pour the mushroom wine sauce, it cascades over the rolled beef, offering an earthy counterpart to the tender meat. Laughter and conversation seem to flow more easily when there's something this good on the plate. Whether with family or friends, it's a meal that begs no fuss—just simple enjoyment of good food together.
Ingredients
For the beef:
- 3 tablespoons unsalted butter
- 2 medium leeks thinly sliced
- 1 clove garlic minced
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 3 (10-ounce) packages frozen chopped spinach thawed
- 1 ounce Parmigiano-Reggiano cheese grated
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon whole nutmeg grated
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- 1 (4-pound) beef tenderloin trimmed
- 1 tablespoon extra-virgin olive oil
For the sauce:
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 2 (8-ounce) packages cremini mushrooms quartered
- 1 medium shallot minced
- 1/2 cup dry red wine
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fresh rosemary chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Directions
- Preheat the oven to 350 degrees F.
- In a medium, straight-sided saucepan over medium heat, melt 3 tablespoons of the butter.
- Add the leeks and the garlic to the butter and cook, stirring occasionally, until the leeks have softened, about 4 minutes.
- Add the flour to the leek mixture and cook, whisking constantly, for 3 minutes.
- Whisk the heavy cream into the leek mixture until smooth.
- Add the spinach to the leek mixture and cook, stirring occasionally, until it is very thick, about 5 minutes.
- Stir the cheese, the lemon juice, the nutmeg, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper into the spinach mixture and transfer the saucepan away from the heat.
- Let the spinach mixture cool for 10 minutes.
- While the spinach mixture is cooling, use a sharp knife to make a horizontal cut through the center of the beef, cutting to, but not through, the other side. The cut should be within 1/2-inch of the other side.
- Open the top cut piece (as you would a book) and lay it flat.
- Place 1 sheet of plastic wrap on a flat surface and place the meat on top. Top the meat with another piece of plastic wrap.
- Using the flat side of a meat mallet or the back of a small, heavy skillet, pound the meat to 1/2-inch thickness and into a 13-inch square.
- Remove the plastic wrap and spread the spinach mixture evenly over the beef, leaving a 1 1/2-inch border around the edges.
- Roll the beef and tie with kitchen twine, securing it at 2-inch intervals.
- Brush the meat evenly with 1 tablespoon of the olive oil and sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
- Place the rolled beef on a wire rack and set it over a rimmed baking pan.
- Bake the beef for 30 minutes.
- Increase the oven temperature to 450 degrees F and bake until the beef's internal temperature reaches 135 degrees F, about 20 minutes.
- Transfer the meat from the oven and let it stand for 30 minutes.
- While the meat rests, melt 1 tablespoon of the butter with the remaining oil in a large skillet over medium-high heat.
- Add the mushrooms to the butter mixture and cook, stirring once or twice, until they are lightly browned, about 5-6 minutes.
- Add the shallot to the mushrooms and cook, stirring constantly, until the shallot is tender, about 1-2 minutes.
- Stir the wine into the mushroom mixture and cook, stirring constantly, for 2 minutes.
- Stir the broth into the wine mixture, then lower the heat to medium and simmer, stirring constantly, for 5 minutes.
- Stir the mustard, the rosemary, the remaining salt, and the remaining pepper into the sauce mixture and cook for 1 minute.
- Transfer the sauce from the heat and stir in the remaining butter until combined.
- Serve the beef with the sauce.
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