Stuffed Beef Tenderloin with Rösti Potatoes

By Dan Roberts, Cook of the Year Winner, 2006

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Stuffed Beef Tenderloin with Rösti PotatoesThis is the grand-prize winner from Dan Roberts of Toronto. To keep potatoes from becoming gummy, cook them the day before making the dish.4 out of5based on9 ratings.

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This recipe makes 6 servings

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

1 3 lb beef tenderloin premium oven roasts 1 13 lb 3 lbbeef tenderloin premium oven roastbeef tenderloin premium oven roasts
2 tbsp butter , melted2 2tbsp tbspbutter, melted
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
6 Rosti Potatoes 6 6Rosti Potatoes
Stuffing:
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
1 half red pepper , finely chopped1 1half halfred pepper or orange peppers, finely chopped
1 cup chopped cremini mushrooms 1 1cup cupchopped cremini mushrooms or mixed mushrooms
2 shallots , finely chopped (or 1 small onion)2 2shallotshallots, finely chopped (or 1 small onion)
2 tsp finely chopped fresh thyme 2 2tsp tspfinely chopped fresh thyme
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 pinch salt and freshly ground pepper 1 1pinch pinchsalt and freshly ground pepper
3 thin slices prosciutto , finely chopped3 3thin slices prosciutto, finely chopped
1/2 cup packed basil leaves , torn1/2 1/2cup cuppacked basil leaves, torn

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 Rösti Potato on each plate; top with sliced roast. Drizzle with any accumulated pan juices.

Source : Canadian Living Magazine: November 2006