Delicious Stuffed Beef Tenderloin brings a sunshine flair to any Holiday feast.

Stuffed Beef Tenderloin

 With its shallot-orange sauce this delicious beef tenderloin brings a sunshine flair to any holiday feast.

 

Note:

The stuffing calls for fresh herbs you can purchase at your local grocery store or can easily grow in your own indoor winter herb garden. The sauce combines the spice of onion, the tang of orange, and the warming effects of red wine. Irresistible!

Ingredients:

Beef Tenderloin

•     One 4-lb. beef tenderloin (trimmed of excess fat and cut for stuffing)
•     1½ lb. sliced mushrooms
•     ¼ cup butter
•     1 large onion, chopped
•     3 teaspoons fresh herbs, chopped (for example, thyme and rosemary)
•     ¼ cup sherry
•     cotton twine
•     salt & pepper, to taste
•     meat thermometer
•     For a less expensive cut, try prime eye round roast.

Shallot Orange Sauce

•     3 Tablespoons vegetable or olive oil
•     6 shallots (cleaned and sliced)
•     1 Tablespoon rosemary, finely chopped
•     ½ cup orange marmalade
•     2 cups red wine
•     1 cup beef broth
•     1 cup fresh orange juice
•     salt and pepper, to taste

Directions:

Beef Tenderloin

• Preheat oven to 400°F.
• Melt butter in skillet until hot, add the onions, and sauté for 3 minutes over medium heat. Add the mushrooms and sauté for 1 minute. Add the herbs and sauté until the mushrooms start to brown. Add the sherry and continue cooking until the liquid is absorbed back into the mushrooms.
• Split the tenderloin lengthwise (or have your butcher do it). 
• Sprinkle the inside of the tenderloin with salt and pepper.
• Evenly distribute the stuffing in the tenderloin.
• Close the tenderloin up and tie one end together with the cotton twine. Tie the tenderloin every 2-3 inches until closed up. Be sure that the ends are sealed well.
• Sprinkle with salt and pepper.
• Insert meat thermometer into tenderloin and roast in the oven at 400°F for 30 minutes.
• Raise the oven temperature to 450°F and roast for 10 more minutes until meat temperature is 140°F for medium rare or 155°F for medium.
• Take the tenderloin out of the oven and let rest for 10 minutes, covered in aluminum foil, so the juices will not leak away. 
• Note that the temperature will increase about 5° while resting.

Shallot Orange Sauce

• Heat oil in skillet over medium flame until hot.
• Add the shallots and sauté until tender and golden brown.
• Add the rosemary and sauté for another minute. Add the rest of the ingredients and stir until combined.
• Bring the mixture to a boil.
• Reduce the sauce by two-thirds.
• Season with salt and pepper and serve.