Roast Beef tenderloin with caramelized onion and mushroom stuffing

Grilled Spinach and MushroomStuffed Beef Tenderloin The Meatwave

Clean and oil the grilling grate. Place tenderloin on cool side of grill, cover, and cook until an instant read thermometer reads 120°F degrees when inserted into the thickest part of the beef. Transfer beef to hot side of grill and cook until well browned, 2-3 minutes per side. Transfer to a cutting board and let rest for 15 minutes.

Spinach and MushroomStuffed Beef Tenderloin with Truffled Wine Sauce

Instructions. Heat two tablespoons of olive oil in a large, deep skillet over medium heat. Add the leeks, mushrooms, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables develop some color and most of the water from the mushrooms evaporates.

Spinach and Mushroom Stuffed Pork Tenderloin Bev Cooks

Preheat oven to 400°. In an ovenproof skillet large enough to hold beef, heat vegetable oil over medium-high heat. Add tenderloin, and cook 6 to 8 minutes or until browned on all sides. Transfer skillet to oven, and bake for 55 to 65 minutes or until a meat thermometer registers 145° or desired degree of doneness.

Smoked Pork Tenderloin Stuffed with Spinach and Mushrooms

Instructions. Place the top oven rack in the center position and pre-heat the oven to 400°F. Heat two tablespoons olive oil in a large, high-sided skillet over medium heat. Add the leeks, mushrooms, and garlic. Season with salt and black pepper, to taste, and stir to combine.

Beef Tenderloin in Mushroom Sauce Recipe How to Make It

Add the spinach and garlic and cook 3-4 minutes or until wilted. Prop one side of the pan up on a folded kitchen towel or several potholders and allow any excess liquid to drain off. Pour off the liquid or wipe out with a paper towel. Stir in the Cambozola cheese, then divide mixture evenly in the Portobello mushrooms.

Spinach and Mushroom Stuffed Pork Tenderloin Bev Cooks

Place spinach mixture in a colander, pressing with the back of a spoon until barely moist. Add spinach mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper to mushroom mixture; stir well. Trim fat.

Spinach and ParmesanStuffed Beef Tenderloin with Sauce Romesco

Instructions. Preheat your oven to 425F. In a small nonstick skillet coated with cooking spray, saute the mushrooms until they're tender. Add the garlic and cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach, and cheese, then set aside. Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.

Grilled Spinach and MushroomStuffed Beef Tenderloin The Meatwave

In a deep skillet melt 1 tablespoon of butter and saute the diced onion, season with salt and pepper and cook until slightly tender. Then add in the chopped mushrooms and cook until tender. Lower heat and add in the olives and spinach. Stir until the spinach has wilted and reduced. Remove from pan and allow it to cool to room temp.

Grilled Spinach and MushroomStuffed Beef Tenderloin The Meatwave

Tie beef with kitchen string at 2-inch intervals. Place seam side down on a rack in a shallow roasting pan. Brush with oil, and sprinkle with salt and pepper. Insert an oven-proof thermometer in the thickest part of the beef. Bake uncovered for 30 to 40 minutes until the thermometer reads at 135º.

Spinach MushroomStuffed Beef Tenderloin Recipe (With images) Flank

A Beef tenderloin gets a big boost of fresh and earthy flavor from a spinach and mushroom stuffing, complemented by a hint of garlicky heat. . Joshua Bousel A grand holiday like Christmas requires a fitting centerpiece on the table, and the enormity and richness of a large slab of beef seems an apt player for that role.

Mushroom and Spinach Stuffed Beef Heart Recipe (With images) Offal

Prepare the Sauce: While Beef rests, melt 1 tablespoon of the butter with olive oil in a large skillet over medium-high. Add mushrooms, and cook, stirring once or twice, until lightly browned, 5 to 6 minutes. Add shallot; cook, stirring constantly, until tender, 1 to 2 minutes. Stir in wine; cook, stirring constantly, 2 minutes.

Blue CheeseMushroom Stuffed Tenderloin Recipe Taste of Home

For Filling: Melt butter in a medium-sized skillet. Add green onions, stirring occasionally, and cook until softened (about 5 minutes) Add mushrooms, stirring occasionally, and cook until well browned (about 7 minutes) Stir in garlic and crushed red pepper, and cook for about 30 seconds. Add spinach and cook until warmed through (about 2 minutes)

21 Ideas for Sauce for Beef Tenderloin Best Recipes Ideas and Collections

Cool 5 minutes. 2. With long knife, cut horizontally through long side of tenderloin, halfway up side of meat, stopping about 1/2 inch from other side. Open beef; cover with plastic wrap. Pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. 3. Sprinkle beef with remaining 1/2 teaspoon each salt and pepper.

Spinach mushroom stuffed beef tenderloin truffled wine sauce recipe

Preheat oven to 350 °F. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside. In a medium skillet, melt butter and cook shallots and mushrooms until tender. Add wine and cook over medium heat for about 5 minutes or until liquid is reduced. To stuff and roll the tenderloin.

Grilled Spinach and MushroomStuffed Beef Tenderloin The Meatwave

Place stuffed tenderloin on rack in large roasting pan (17-inch by 11 1/2-inch); roast tenderloin 30 minutes. Step 4 Meanwhile, in small saucepan, melt 1 tablespoon margarine or butter over low heat.

Grilled Spinach and MushroomStuffed Beef Tenderloin The Meatwave

Add mushrooms; cook 3 minutes, stirring occasionally. Increase heat to medium-high. Add garlic; sauté 30 seconds. Stir in 1/2 cup beef stock; cook until liquid almost evaporates, stirring occasionally (about 8 minutes). Add spinach; cook 1 minute or until spinach wilts. Preheat oven to 350°.