Shaker Herb Marinated Spinach Stuffed Whole Beef Tenderloin Recipes

STUFFED BEEF TENDERLOIN

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.

BEEF TENDERLOIN STUFFED WITH HERB PESTO

Steps:

• Position the meat on a cutting board so it is perpendicular to the board. With a sharp knife, make a 1-inch-deep incision along the length of the roast. Then use a sawing motion as you continue to cut, moving the knife down and to the left; with your fingers, begin to pry open the roast. Continue cutting, flattening the meat as you go to make a flat rectangular piece about 9 by 12 inches. (Don't worry if it looks a bit ragged.) Lightly pound the meat with a mallet to make it evenly flat. Season meat on both sides with salt and pepper. Lay the meat on a baking sheet cut side up and refrigerate while you prepare the pesto.
• Make the pesto: Put parsley, basil, garlic and olives in a food processor or blender. Sprinkle lightly with salt and pepper. Pulse to roughly chop, then add oil and process to a coarse purée. Add cheese, lemon zest and crushed red pepper and pulse briefly to combine.
• Spread pesto evenly over the cut surface of the beef, leaving a 1-inch border at all edges. Roll up the meat like a jellyroll, with the seam on the bottom. Tie roll securely with butcher's twine at 2-inch intervals along its length. Drizzle the surface of the roll with oil and rub with your hands to distribute. Leave meat at room temperature to season for at least 30 minutes. (Alternatively, wrap and refrigerate the roast for several hours or overnight. Return to room temperature before proceeding.)
• Build a fire in a charcoal grill, leaving one side of the grill free of coals. Sear the roast on all sides directly over medium-hot coals. Move the roast off the coals and cook over indirect heat, turning occasionally, until an instant-read thermometer registers 125 degrees for medium-rare meat, about 30 minutes. (To prevent overcooking, begin checking after 20 minutes.) Let rest for at least 15 minutes before removing twine and carving into 1/2-inch slices. For easier slicing, let roast cool to room temperature.

ONION-SPINACH STUFFED BEEF TENDERLOIN

Steps:

• Heat oven to 425°F. In 10-inch skillet, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook 8 to 10 minutes, stirring occasionally, until golden brown. Stir in spinach, thyme, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper; cook 1 to 2 minutes, stirring frequently, until spinach is wilted. Cool 5 minutes.
• With long knife, cut horizontally through long side of tenderloin, halfway up side of meat, stopping about 1/2 inch from other side. Open beef; cover with plastic wrap. Pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• Sprinkle beef with remaining 1/2 teaspoon each salt and pepper. Spoon spinach mixture over beef to within 1 inch of edges. Tightly roll up, beginning with long side. Tie with kitchen string at 1 1/2-inch intervals. Place beef, seam side down, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of beef.
• Bake uncovered 25 to 30 minutes or until thermometer reads 135°F (for medium-rare). Cover loosely with foil; let stand 10 minutes or until thermometer reads 140°F.
• Meanwhile, in 2-quart saucepan, melt 2 tablespoons butter over medium-high heat. Cook shallots in butter 2 minutes or until tender. Stir in brandy; heat to boiling. Boil 3 minutes or until liquid is reduced by half. Add whipping cream. Return to boiling; reduce heat. Simmer uncovered about 30 minutes or until reduced to about 1 1/2 cups. Remove from heat; stir in mustard, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Remove string from beef before slicing. Serve beef with brandy cream sauce.

HERB-MARINATED TENDERLOIN

Steps:

• Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
• Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
• Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.

SPINACH-STUFFED BEEF TENDERLOIN

Steps:

• In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender.
• Add the garlic; cook and stir for 1 minute.
• In a bowl, combine the mushroom mixture, spinach and cheese; set aside.
• Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
• Open tenderloin so it lies flat; cover with plastic wrap.
• Flatten to 3/4 inch thickness.
• Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
• Spread spinach mixture over the meat to within 1 inch of edges.
• Close tenderloin; tie at 2 inch intervals with kitchen string.
• Place tenderloin on a rack in a shallow roasting pan.
• Sprinkle with remaining salt and pepper.
• Bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees).
• Let stand 5-10 minutes before slicing.

SPINACH-STUFFED BEEF TENDERLOIN

Steps:

• In a large nonstick skillet, saute mushrooms and onions in 1 tablespoon oil until mushrooms are tender. Add half of the garlic; cook 1 minute longer. Add spinach, 1/2 teaspoon salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside., Cut a lengthwise slit down the center of tenderloin to within 3/4 in. of bottom. Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string. Rub remaining oil over beef. Combine the onion powder, pepper and remaining garlic and salt; rub over beef. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 40-55 minutes or until a thermometer reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Remove string before slicing.

STUFFED BEEF TENDERLOIN

Steps:

• In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.

BEEF TENDERLOIN WITH GARLIC, MUSHROOMS, AND SPINACH

Steps:

• Heat 1 tbsp.
• olive oil in large skillet.
• Add garlic and onion, and saute until softened.
• Add mushrooms, saute until lightly browned, stirring occasionally.
• Add spinach and sherry, and saute until spinach is wilted.
• Salt and pepper to taste.
• Season beef tenderloin on all sides with salt and pepper.
• Laying tenderloin flat, place spinach and mushroom mixture on one half, then bring the other half up and over to cover.
• Use butcher's string to tie the halves together and secure the filling.
• Heat remaining olive oil in large skillet.
• Sear tenderloin on all sides until browned.
• Heat oven to 425 degrees F.
• Transfer meat to shallow rack in roasting pan, and roast uncovered 30- 45 minutes until meat is done as desired.
• Remove meat from pan and let rest, covered with foil, about 10 minutes before serving.
• Cut into 1/2 inch slices to serve.