Stuffed Beef Tenderloin Burgundy Mushroom Sauce Recipe

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WebIn 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid …

Rating: 4.5/5(54)
Category: EntreeServings: 8Total Time: 1 hr 20 mins1. Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
2. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
3. Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
4. Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)

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Web1 pound mushrooms sliced 2 garlic cloves minced ½ teaspoon dried thyme 1 cup Hearty Burgundy wine Instructions Rub both sides of the beef filets with olive oil …

Reviews: 41Category: Main CourseCuisine: AmericanTotal Time: 35 mins1. Rub both sides of the beef filets with olive oil and season with salt and pepper.
2. Set beef filets aside and allow them to reach room temperature while preparing mushroom sauce.
3. Melt butter and 2 Tablespoons olive oil in a large skillet over medium high heat.
4. Add onions and cook for about 5 minutes.

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WebPreheat oven to 350 °F. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside. In a medium skillet, melt butter and …

Rating: 5/5(6)

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WebCook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours. In a large skillet, heat the remaining 4 …

Reviews: 26Difficulty: EasyCategory: Main-DishSteps: 51. Preheat the oven to 225 degrees F.
2. Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
3. Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
4. Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.

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WebCut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture. Pinch meat together along the seam and secure with toothpicks. …

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WebPreheat oven to 500˚F with rack in the center of the oven. Pat dry your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string. Combine 2 minced garlic coves, 1/2 Tbsp thyme, 1 …

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WebAdd the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. Cut a lengthwise slit down the center of the …

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WebPrepare the Beef: Preheat oven to 350°F. Drain spinach well; press between paper towels to remove excess moisture. Melt butter in a medium-size straight-sided …

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Web8 oz of mushrooms sliced 1 tablespoon balsamic vinegar 1 large clove of garlic, minced 2 tablespoons butter 1 teaspoon Better than Bouillon, beef mixed with 1 cup water (or 1 cup beef stock) 1 tablespoon …

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Web1 tablespoon minced garlic 3 cups unsalted beef stock (such as Swanson), divided 1 (6-ounce) bag baby spinach, coarsely chopped 1 (3 1/4-pound) beef tenderloin, trimmed 1 …

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Web12 ounces mixed mushrooms, sliced (6 cups) ¾ cup cabernet sauvignon 1 ½ cups low-sodium beef broth 3 tablespoons cold butter Directions Step 1 Preheat oven to 400 …

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WebSteps 1 Cook and drain noodles as directed on package, omitting salt. Place in serving bowl; cover to keep warm. 2 Meanwhile, heat 12-inch nonstick skillet over …

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WebAdd wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and ½ tsp pepper. Boil uncovered for 10 minutes. Strain the mixture and return to …

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WebIn same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until …

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WebLow Carb Beef and Mushrooms Recipes 637,028 Recipes. Last updated Mar 07, 2023 Slow-Roasted Beef Tenderloin with Red Wine Mushroom Sauce

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WebInstructions. In a large Dutch oven, melt butter. Add diced onion and sauté until translucent (about 5 minutes). Add garlic. Cook 1 more minute. Thoroughly wash the mushrooms and add them to the Dutch …

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WebLow Carb Stuffed Mushrooms Diabetes Strong pepper, brown mushrooms, olive oil, fresh chives, garlic, grated mozzarella and 3 more Sausage …

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