Cook of the Year Winner 2006:Stuffed Beef Tenderloin with Rosti Potatoes

By Dan Roberts, Cook of the Year Winner, 2007

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Cook of the Year Winner 2006:lt;brgt;Stuffed Beef Tenderloin with Rosti Potatoes

This recipe makes 6 servings

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Nutritional Info
Per serving: about -
cal 598598 cal
pro 48 g48g pro
total fat 31 g31g total fat
sat. fat 15 g15g sat. fat
carb 32 g32g carb
fibre 3 g3g fibre
chol 146 mg146mg chol
sodium 756 mg756mg sodium
% RDI: -
calcium 33 calcium
iron 4646 iron
vit A 1818 vit A
vit C 6060 vit C
folate 1515 folate

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.

Ingredients

  • 3 lb beef tenderloin premium oven roast 3 lb beef tenderloin premium oven roast
  • 2 tbsp butter , melted2 tbsp butter, melted
  • 1 clove garlic , minced1 clove garlic, minced
  • 1/4 tsp each salt and pepper 1/4 tsp each salt and pepper
  • Rosti Potatoes Recipe Rosti Potatoes Recipe
  • Stuffing:
  • 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
  • 1/2 sweet red pepper , finely chopped1/2 sweet red pepper or sweet orange pepper, finely chopped
  • 1 cup chopped cremini mushrooms 1 cup chopped cremini mushrooms or mixed mushrooms
  • 2 shallots , finely chopped2 shallots, finely chopped
  • 2 tsp finely chopped fresh thyme 2 tsp finely chopped fresh thyme
  • 1 clove garlic , minced1 clove garlic, minced
  • each salt and pepper Pinch each  salt and pepper
  • 3 thin slices prosciutto , finely chopped3 thin slices prosciutto, finely chopped
  • 1/2 cup packed torn fresh basil 1/2 cup packed torn fresh basil

Preparation

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.

Source : Canadian Living Magazine: November 2006

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