Oscar Stuffed Beef Tenderloin With Rosemary Potatoes And Bearnaise Recipes

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STUFFED BEEF TENDERLOIN



Stuffed Beef Tenderloin image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 12

6 tablespoons butter
1 shallot, diced
2/3 cup dry sherry wine
1/4 cup dried dates, pitted and chopped
1/4 cup dried cranberries
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
Kosher salt and freshly cracked black pepper
One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied (see Cook's Note)
1/3 cup Marcona almonds, crushed
2 tablespoons minced chives
Store-bought horseradish sauce, for serving

Steps:

  • Preheat the oven to 225 degrees F.
  • 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.
  • 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!).
  • 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.
  • In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.

ROSEMARY STUFFED GOAT CHEESE BEEF TENDERLOIN



Rosemary Stuffed Goat Cheese Beef Tenderloin image

I got this recipe out of my Better Homes & Garden Holiday Cooking magazine...I made it for Xmas Dinner...It look good but I found out you need to serve it as soon as you put the cheese into the beef or it cools down the meat...

Provided by CIndytc

Categories     Roast Beef

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons dijon-style mustard
1 tablespoon olive oil
1 tablespoon snipped fresh rosemary
3 garlic cloves, mince
3/4 teaspoon salt
1/4 teaspoon black pepper
1 -3 lb center cut beef tenderoin roast
4 -6 ounces log garlic and herb goat cheese, cut crosswise into 8 sliceds (chevre) or 4 -6 ounces half of an 8 ounce tub cream cheese spead with chive and onions
rosemary, snipped

Steps:

  • Dijon Spread:.
  • In a small bowl, stir together all ingreadients.
  • Preheat oven 425 degrees. Prepare dijon Spread. Spread over roast. Place roast on a rack in a shallow roasting pan.
  • Roast uncovered, for 35 to 40 minutes or until an instant - read thermometer inserted into the center of the roast registers 135 degrees for medium rare doneness. Cover with foil; let stand 15 minutes before slicing.
  • Cut roast into 8 slices about 1 to 1 1/2 inches apart, cutting to, but not through, the bottom of the roast. Tuck a slice of goat cheese into each cut (or spoon 1 T cream cheese into each cut). Sprinkle with snipped rosemary.
  • To serve, slice through the roast between each cheese portion.

Nutrition Facts : Calories 161.6, Fat 12.8, SaturatedFat 4.7, Cholesterol 39.1, Sodium 251.8, Carbohydrate 0.5, Fiber 0.1, Protein 10.5

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