Tenderloin of beef with walnut port stuffing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ½ | cup | Onion - minced |
| ¼ | cup | Port |
| 1 | cup | Parsley - fresh, chopped |
| ½ | cup | Breadcrumbs - fresh white, fine |
| ½ | cup | Walnuts - toasted, finely chopped (about 2 oz.) |
| 2 | teaspoons | Thyme - minced, fresh or 1 tsp. dried, crumbled |
| 2 | teaspoons | Orange Peel - grated |
| 1 | each | Large egg - beaten to blend |
| 3 | pounds | Beef Tenderloin - preferably center cut, trimmed |
| 3 | tablespoons | Dijon Mustard |
| Salt and pepper | ||
| ¼ | cup | Butter - melted (1/2 stick) |
Directions
FILLING
TENDERLOIN
FILLING: Melt butter in heavy medium skillet over medium heat. Add onion and saute until soft, about 6 minutes. Mix in Port and cook until liquid evaporates, stirring occasionally, about 5 minutes.
Transfer onion mixture to medium bowl. Add parsley, breadcrumbs, walnuts, thyme and orange peel to mixture. (Filling can be prepared to this point 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Mix in egg.
FOR TENDERLOIN: Place meat on work surface. To butterfly, cut ⅔ through tenderloin down length of meat. Open meat as for book.
Make another lengthwise cut down center of each cut side, cutting ⅓ through. Press to flatten. Rub mustard over both sides of meat.
Season with salt and pepper. Arrange meat cut side up. Spread filling over meat leaving 1-inch border on all sides. Fold in half lengthwise, enclosing filling. Tie string around tenderloin at 1-inch intervals to hold shape. (Tenderloin can be prepared up to 6 hours ahead. Cover and refrigerate.) Preheat oven to 400F. Place tenderloin in roasting pan and brush with butter. Roast until thermometer inserted in thickest part of meat registers 120F for rare, basting occasionally with butter, about 35 minutes. Let stand 10 minutes. Remove string and cut into ¾-inch thick slices.
Serves 6.
Bon Appetit, February, 1991.
The only thing I would add to this is to let the tenderloin come to room temperature after butterflying before proceeding. It will be juicier when finished.
Bon Appetit says to accompany the tenderloin with some oven-roasted potatoes and crusty French Bread. Pour a rich red wine, such as a Bordeaux or a Cabernet Sauvignon.
Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 06-08-95