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RECIPES

Stuffed Roast Tenderloin of Beef

This do-ahead recipe from Betty Rosbottom is perfect for entertaining.

6-7 oz sun-dried tomatoes, packed in oil
1/3 cup chopped shallots
1½ cups fresh bread crumbs
1½ tsp dried rosemary, crumbled
1 tsp dried thyme
3 Tbsp chopped flat-leaf parsley
Salt and freshly ground pepper
3 oz (about 5 Tbsp) Couturier goat cheese
3 lbs DLM Natural Beef Tenderloin, well trimmed
Nonstick vegetable or olive oil cooking spray
Kitchen twine for tying
Fresh rosemary sprigs for garnish

Drain sun-dried tomatoes and reserve oil. Pat dry and chop enough tomatoes to make 1/3 cup. Set aside in a

bowl.



Measure out 1 teaspoon of reserved oil into a medium-sized heavy skillet set over medium heat. When oil is hot,

add the shallots, stir, and cook until softened, about 3 to 4 minutes. Remove and add to bowl with chopped sun-dried

tomatoes.



In the same skillet, over medium-high heat, heat 1½ tablespoons more of the reserved oil. When hot, add the

bread crumbs. Stir constantly until they are a rich golden brown, about 1 to 2 minutes.



Remove from heat. Add bread crumbs, dried rosemary, thyme, parsley, a generous teaspoon of salt, several grinds

of black pepper, and the goat cheese to the tomato mixture. Mix well to combine.



Cut beef lengthwise down the center, cutting 2/3 of the way through. Open beef flat, like a book. Using a meat

pounder or rolling pin, pound beef to flatten slightly. Season with salt and pepper. Spread with filling, leaving a

1-inch border. Fold beef together and tie at 1-inch intervals with kitchen twine. The meat can be prepared several hours ahead to this point. Cover and refrigerate. Bring to room temperature 15 minutes before cooking.



Preheat oven to 375°F. Coat a large, heavy roasting pan with nonstick spray and place over medium-high heat. When hot, add the roast and brown on all sides. Season roast with salt and freshly ground pepper and place on a rack in the roasting pan. Roast until a meat thermometer registers 115°F to 120°F for rare or 125°F to 130°F for medium-rare (internal temperature will rise 10 degrees while roast is resting). Remove from oven, loosely tent with foil, and let rest for 20 to 30 minutes.



To serve, slice into 1-inch slices and arrange on a serving platter. Garnish with fresh rosemary sprigs. Makes 8 servings

Makes 8 servings

Allergy Warning: Contains Milk

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