This is the grand-prize winner from Dan Roberts of Toronto. To keep potatoes from becoming gummy, cook them the day before making the dish.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2006
Ingredients
Stuffing:
Method
Stuffing: In skillet, heat oil over medium heat; fry red pepper, mushrooms, shallots, thyme, garlic, salt and pepper, stirring often, until softened and almost no liquid remains, about 8 minutes. Transfer to bowl; let cool. Stir in prosciutto and basil. Set aside.
Cut tenderloin lengthwise halfway through; open like book. Place eight 12-inch (30 cm) lengths of kitchen string equally spaced under roast. Mound stuffing evenly along centre; close up and tie securely. Place on rack in roasting pan.
Combine butter, garlic, salt and pepper; brush all over tenderloin. Roast in 450°F (230°C) oven until meat thermometer inserted in centre reaches 140°F (60°C), about 45 minutes. Tent with foil and let stand for 10 minutes for thermometer to rise additional 5°F (3°C) for medium-rare.
Carve into 1-inch (2.5 cm) thick slices. Place 1 Rosti Potato on each plate; top with sliced roast. Drizzle with any accumulated pan juices.
Nutritional facts <b>Per serving:</b> about
- Sodium 756 mg
- Protein 48 g
- Calories 598.0
- Total fat 31 g
- Cholesterol 146 mg
- Saturated fat 15 g
- Total carbohydrate 32 g
%RDI
- Iron 46.0
- Folate 15.0
- Calcium 3.0
- Vitamin A 18.0
- Vitamin C 60.0
