Stuffed Beef Tenderloin

My mom wanted steak.

So I gave her steak! 

This was SO delicious, and this is how I made it! I based it off of Paula Deen’s Stuffed Beef Tenderloin

·         1 tablespoon light blue bonnet (or butter/margarine)

·         1 tablespoon extra virgin olive oil

·         1/3 cup yellow onion

·         3 cloves of garlic

·         1 (1 ½) pound beef tenderloin

·         Salt and pepper

·         Soy sauce

·         butcher string or just cotton string 

Preheat oven to 400 degrees F.

In a medium skillet, melt the butter/olive oil and cook the shallots or onion over low heat until tender, about 5 minutes. Add the mushrooms and garlic and cook over low heat about 5 minutes or until the liquid is reduced by half. Let cool.

Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Set the beef aside.

To stuff the tenderloin, open the beef and sprinkle in the inside with salt and pepper and rub with soy sauce. Spoon the mushroom mixture down the center of the tenderloin. Bring the 2 sides of the tenderloin up and around the filling to meet. Using butcher string, tie the tenderloin together at 2-inch intervals. Place the tenderloin in a roasting pan.

Roast for 40 minutes for medium rare. Let stand for 10 minutes before slicing. Slice about 1 1/2 inches thick.

WE LOVED IT!

It’s not exactly cheap. 1 ½ pounds of beef tenderloin cost me $20. But, considering 4 of us ate this, and there was leftovers, it’s still a MUCH better deal than going to a steakhouse. And we didn’t have to worry about getting glutened. 

It’s delicious! Try it! You won’t be sorry! 

-Anita