Stuffed Tenderloin of Beef

Cooking With Rania - "STUFFED TENDERLOIN"
KDKA Pittsburgh Today Live 12/10/2008

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Stuffed Tenderloin of Beef

1 whole tenderloin - cleaned (cleaned weight about 4-1/4 pounds)
Salt and freshly ground black pepper to taste

Spinach filling:
1/4 cup extra virgin olive oil
10 cups fresh spinach
3 tablespoons goat cheese
Freshly squeezed lemon juice to taste
Coarse salt and freshly ground black pepper to taste

3 oz prosciutto - thinly sliced

Mushroom filling:
3 tablespoons butter
1 cup minced shallots
4 cups assorted mushrooms
2 tablespoons minced garlic
3/4 cup dry Marsala wine
Salt and cayenne pepper to taste
1/2 cup breadcrumbs
3 tablespoons extra virgin olive oil
1/4 cup cracked pink, green, black and white peppercorns

Spinach filling: Sauté clean spinach in olive oil - cook just until the spinach wilts. Do this in batches. Drain and press the spinach in a colander and coarsely chop. Mix the warm spinach with the goat cheese, lemon juice and salt to taste. Chill.
Mushroom filling: melt butter in skillet and sauté the shallots over low heat until golden. Add garlic and mushrooms - cook until soft. Turn up heat and add wine and reduce almost all the liquid. Season with salt and cayenne pepper. Pulse the mushrooms in food processor with the breadcrumbs. Keep the mushrooms the size of lentils. Chill.
Assembly: Split tenderloin open (like a book) down it's entire length and pound with a meat mallet to form an even thickness . Salt and pepper the cut side of the meat. Spread with a thin layer of the spinach, keeping it 1-1/2 inches from edges. Add a thin layer of prosciutto - maintaining the same border distance. Layer the mushroom mixture on top of the prosciutto. Use the tines of a fork to prevent packing down the mixture. Using entire surface of both hands, roll up tenderloin. Place seam side down and place tenderloin in the JetNet Stuffer and net the roast by pushing it out the other end, as demonstrated on KDKA TV-2. Brush with olive oil and season with pepper. Place in roaster, seam side down and roast in 450-degree oven to 120 - 130 degrees, about 30 minutes. Continue to monitor temperature allow meat to rest for 10 minutes before carving. Serve with Red Wine sauce.

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