Stuffed Beef Tenderloin with Portobello Mushrooms

Stuffed Beef Tenderloin with Portobello Mushrooms is the perfect holiday dish. It's elegant enough for a family gathering, yet simple enough that you won't be up all night in the kitchen. The portobello mushrooms give the beef a rich, earthy flavor, while the garlic and thyme add a touch of sophistication.

This dish is sure to please even the most discerning palates. So if you're looking for a show-stopping main course that will impress your guests, look no further than Stuffed Beef Tenderloin with Portobello Mushrooms.

What is so good about Stuffed Beef Tenderloin with Portobello Mushrooms?

Stuffed Beef Tenderloin with Portobello Mushrooms is a meal that looks as good as it tastes. The beef tenderloin is stuffed with a flavorful mixture of portobello mushrooms, onions, and herbs, then roasted to perfection. The result is a juicy, tender steak that is packed with flavor. The best part of Stuffed Beef Tenderloin with Portobello Mushrooms is that it is surprisingly easy to make. With just a few simple ingredients, you can create a gourmet meal that will impress your family and friends. So if you are looking for a recipe that is sure to please, give Stuffed Beef Tenderloin with Portobello Mushrooms a try. You won't be disappointed.

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.

Prep time: 15 minutes (+ time to marinate)
Cook time: 30 minutes
Serves: 4-6

Jump to:

• What is so good about Stuffed Beef Tenderloin with Portobello Mushrooms?
• Ingredients needed to make Stuffed Beef Tenderloin with Portobello Mushrooms
• Instructions for making Stuffed Beef Tenderloin with Portobello Mushrooms
• Variations
• Storage
• Top tip
• Stuffed Beef Tenderloin with Portobello Mushrooms

Ingredients needed to make Stuffed Beef Tenderloin with Portobello Mushrooms

• 3 T. extra virgin olive oil, divided
• 1 large leek, thinly sliced
• 12-oz. baby Portobello mushrooms, diced
• 2 garlic cloves, minced
• Sea salt and black pepper, to taste
• 2 c. baby spinach, tough stems removed
• 2 t. fresh thyme leaves
• 2 t. fresh rosemary leaves, chopped
• 1½ T. fresh parsley, chopped
• ¼ c. Parmesan cheese, freshly grated
• 1½ lbs. beef tenderloin roast, butterflied
• 1 large red onion, cut into thick slices
• 4 shallots, halved
• 6 medium rainbow carrots, peeled and cut into 2” chunks
• 4 sprigs of fresh thyme
• 1 c. beef broth, preferably organic
• 2 T. unsalted butter

Instructions for making Stuffed Beef Tenderloin with Portobello Mushrooms

1. Place the top oven rack in the center position and preheat the oven to 400°F.
2. Heat two tablespoons of olive oil in a large, high-sided skillet over medium heat.
   Add the leeks, mushrooms, and garlic. Season with salt and black pepper, to
   taste, and stir to combine.
3. Cook, stirring occasionally until the vegetables develop some color and most
   of the water from the mushrooms evaporates, approximately 8-10 minutes.
4. Add the spinach and fresh herbs. Continue cooking until the spinach wilts,
   approximately 1-2 minutes. Remove from heat and set aside.
5. Place the butterflied beef tenderloin between two sheets of plastic wrap or
   wax paper and gently pound with a meat mallet or rolling pin to a ½-inch even
   thickness. Brush the surface of the beef with the remaining olive oil and
   generously season with salt and black pepper, to taste.
6. Stir the Parmesan cheese into the mushroom-spinach mixture until combined.
   Evenly spread the mixture over the beef tenderloin, leaving a small border (½-
   1 inch) around the edges.
7. Carefully roll up the tenderloin like a jelly roll and secure it with kitchen twine.
   Season the outside of the beef with additional salt and black pepper, as
8. desired, and place in the center of a roasting pan lined with the sliced red
9. onions.
10. Nestle the shallots and carrots around the beef and tuck in the fresh thyme
    sprigs. Add the beef broth and place in the preheated oven to roast until the
    beef reads between 125°F-130°F* for medium-rare on an instant-read
    thermometer, approximately 35-40 minutes. (The temperature will rise another
    5-10 degrees while resting).
11. Transfer the beef tenderloin to a serving platter and cover loosely with foil to
    keep it warm. If necessary, return the vegetables to the oven for another 10-15
    minutes, or until fork tender.
12. Transfer the veggies to the serving platter and pour the pan juices into a
    medium saucepan. Place over medium-high heat and reduce for
    approximately 5 minutes, stirring occasionally. Add the butter and stir to
    emulsify the butter and thicken the sauce.
13. Carve the stuffed tenderloin and serve immediately with the roasted
    vegetables and pan sauce. Enjoy!

Variations

Stuffed Beef Tenderloin with Portobello Mushrooms is a classic dish that can be easily adapted to suit your taste. For example, if you are not a fan of portobello mushrooms, you can substitute them with another type of mushroom, such asbutton mushrooms or oyster mushrooms. Alternatively, you could add some diced vegetables, such as onions or bell peppers, to the stuffing mixture. If you are looking for a bit of extra flavor, you could also try adding some shredded cheese or bread crumbs to the mix.

Ultimately, the sky is the limit when it comes to variations on this dish, so feel free to experiment until you find a combination that you love.

Storage

Stuffed Beef Tenderloin with Portobello Mushrooms is a dish that can be enjoyed hot or cold. If you have leftovers, it is important to know how to store them properly to ensure that they are still safe to eat. Stuffed Beef Tenderloin with Portobello Mushrooms can be stored in the fridge for up to three days. To keep the meat fresh, wrap it tightly in plastic wrap or aluminium foil. If you plan on reheating the leftovers, be sure to do so within two days. When reheating, make sure that the meat is cooked thoroughly before serving.

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