Stuffed Beef Tenderloin with Rösti Potatoes Stuffed Beef Tenderloin with Rösti Potatoes

Author: Canadian Living

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




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.

Nutritional facts Per serving: 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


  • Iron 46.0
  • Folate 15.0
  • Calcium 3.0
  • Vitamin A 18.0
  • Vitamin C 60.0
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Stuffed Beef Tenderloin with Rösti Potatoes