There are so many ways to simply cook beef tenderloin, but I think a delicious stuffed version will bring it right onto the holiday table. Your guests are sure to enjoy this version. Even though the recipe looks complicated and lengthy, it is not difficult and is actually quite quick to prepare. The port wine sauce adds a richness and is a great flavor complement for the beef.
Serves 6-8
1 (3 to 4 pound) Organic Beef Tenderloin, center cut
1 (10-ounce) package Frozen Spinach, thawed
8 ounces Soft Goat Cheese, room temperature
1 tsp chopped Rosemary
1 tsp chopped fresh Thyme
1 (12 ounce) jar Roasted Red Peppers, drained
Salt and Freshly Ground Pepper
1 Bunch fresh Basil Leaves
2 tsp Olive Oil
2 Shallots, minced
½ cup Port Wine
1¼ cup Beef Stock
1 tsp Cornstarch
1/3 cup Tomato Paste
1 tsp fresh Rosemary
¼ cup more Beef Stock
1 Tbsp butter, cold, cut into pieces
Butterfly the beef tenderloin by cutting the meat lengthwise down the center about two-thirds of the way through the beef. Open the beef tenderloin. Use a meat mallet to pound the meat to 3/4-inch thickness.
Place the spinach in a colander and squeeze out as much of the moisture as possible. Mix together the spinach, goat cheese, fresh rosemary, and thyme in a large bowl.
To stuff and roll the beef tenderloin, season the flattened beef with salt and freshly ground pepper. Place the red peppers on top of the beef leaving a 1-inch border. Place the fresh basil leaves on top of the red peppers.
Spread the cheese mixture on one end of the peppers and basil. The cheese will be at the center of the rolled beef. Roll the beef around the cheese end in a tight cylinder shape. Continue rolling jelly roll fashion, Use butcher string or bamboo skewers to secure beef roll. Refrigerate for at least one hour.
Preheat the oven to 375 degrees F.
Heat 2 tsp olive oil in a large roasting pan over medium high heat. Add the beef tenderloin roll to the pan and quickly brown on all sides. Place the tenderloin on a rack in a roasting pan. Roast for 30 to 40 minutes.
Dissolve the cornstarch in ¼ cup beef stock and set aside. Cook the shallots over medium high heat in the pan used to brown the beef. Cook until just soft. Add the port wine to the pan and cook until the liquid is reduced by half. Add the remaining 1 cup beef stock and bring to a boil. Add the dissolved cornstarch and stir until thickened. Add the tomato paste and fresh rosemary. Season with salt and pepper.
Remove the stuffed beef tenderloin from the pan and allow to rest for at least 10 minutes.
Remove the rack from the roasting pan. Place the roasting pan over medium high heat. Add ¼ cup of beef stock to the roasting pan to deglaze. Stir to loosen the brown bits from the bottom of the pan. Add the port wine sauce to the roasting pan. Simmer for 2 minutes, Reduce the heat. Stir in the cold butter until just combined.
Cut the stuffed beef tenderloin into 1-inch slices. Pour the port wine sauce onto a dinner plate. Place a slice of beef on top of the sauce. Garnish with fresh basil leaves.
Adapted from homecooking.about.com
