Stuffed Beef Tenderloin with R? Potatoes
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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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 598 |
| pro | 48 g |
| total fat | 31 g |
| sat. fat | 15 g |
| carb | 32 g |
| fibre | 3 g |
| chol | 146 mg |
| sodium | 756 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 46% |
| vit A | 18% |
| vit C | 60% |
| folate | 15% |
Suggested Recipes
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1 beef tenderloin premium oven roast (3 lb/1.5 kg)
2 tbsp (25 mL) butter, melted
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
6 Rosti Potatoes
Stuffing:
1 tbsp (15 mL) extra-virgin olive oil
Half sweet red or orange pepper, finely chopped
1 cup (250 mL) chopped cremini or mixed mushrooms
2 shallots (or 1 small onion), finely chopped
2 tsp (10 mL) finely chopped fresh thyme
1 clove garlic, minced
Pinch each salt and pepper
3 thin slices prosciutto, finely chopped (about 1/3 cup/75 mL)
1/2 cup (125 mL) 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 R? Potato on each plate; top with sliced roast. Drizzle with any accumulated pan juices.
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 R? Potato on each plate; top with sliced roast. Drizzle with any accumulated pan juices.
Tags:
Main Course; Meat-Beef; Vegetables; Meat-Pork; Roast; Entertaining;
Source
Canadian Living Magazine: November 2006
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