Stuffed Beef Tenderloin

"This recipe serves 12. I usually adjust it for four, but I make the full complement of stuffing. Tenderloin can be quite pricey and everyone loves the stuffing. I found this in Taste of Home (submitted by Mark Trinklein)."
 
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Ready In:
1hr 55mins
Ingredients:
20
Serves:
12
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ingredients

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directions

  • In a large resealable bag, combine the oil, Worcestershire sauce and seasonings.
  • Make a lengthwise slit about 3/4 of the way through the tenderloin.
  • Place in bag; seal and turn to coat.
  • Refrigerate for 4 hours or overnight.
  • In a skillet, saute mushrooms, onion, and water chestnuts in butter until onion is tender.
  • Remove from heat.
  • Add the remaining stuffing ingredients; mix well.
  • Drain and discard marinade.
  • Open tenderloin; spoon stuffing on one side.
  • Close and tie with a kitchen string.
  • Place in a greased shallow roasting pan.
  • Bake, uncovered, at 350°F for about 60 to 90 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).
  • Let stand for 10 to 15 minutes before removing string and slicing.

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Reviews

  1. I loved the stuffing with this recipe. The tenderloin was very nice but a little to much herbs for me. I think I prefer to let the meat stand on it's own flavor.
     
  2. I made this for Easter. I cooked 2 4 pound tenderloins...But I baked them at 425 degrees for 45 minutes for rare as my butcher said faster is better...they turned out perfect...and all gobbled up.....will make this every Easter I bet...thanks
     
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