Stuffed Beef Tenderloin

Total Time:
1 hr 20 min
15 min
15 min
50 min

2 to 3 servings

  • 2 tablespoon butter
  • 1/4 cup chopped shallots or yellow onion
  • 1 cup chopped fresh mushrooms
  • 1 (1 1/2-pound) beef tenderloin
  • Salt and freshly ground black pepper
  • Soy sauce, to taste

Preheat oven to 400 degrees F.

In a medium skillet, melt the butter and cook the shallots or onion over low heat until tender, about 5 minutes. Add the mushrooms and cook over low heat about 5 minutes or until the liquid is reduced by half. Let cool.

Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Set the beef aside.

To stuff the tenderloin, open the beef and sprinkle in the inside with salt and pepper and rub with soy sauce. Spoon the mushroom mixture down the center of the tenderloin. Bring the 2 sides of the tenderloin up and around the filling to meet. Using butcher string, tie the tenderloin together at 2-inch intervals. Place the tenderloin in a roasting pan.

Roast for 40 minutes for medium rare. Let stand for 10 minutes before slicing. Slice about 1 1/2 inches thick.

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4.9 39
fabulous and so easy. makes anyone look like a trained chef. Make sure to use a good wine; one that you would enjoy drinking. Beef tenderloin is an expensive meat so why miss any of the wonderful flavor by putting a cheap wine in the reduction. Have made it several times and each and every time the crowd goes wild over the meal. It's simple, comfort yet a gluttony of flavors that make a simple meal a royal feast. ENJOYN!! Don't skimp on anything......... Terry in Dallas, Texas item not reviewed by moderator and published
This was the best recipe ever! I added blue cheese to the stuffing as well, and was told that was the best steak they have ever eaten! item not reviewed by moderator and published
Oh my word!! My husband went nuts over this tenderloin and so did I. It was very easy to make and we loved every bite. we'll have leftovers tonight as it makes plenty when there are only two eating it so it ofsets the price of the beef tenderloin. Made Paula's garlic mashed potatoes with it and WOW! What a meal! Thank you Paula!!! item not reviewed by moderator and published
I used flank steak and it turned out fabulous!! item not reviewed by moderator and published
Paula has always taught me how to cook Southern style, just like my Mom. With a few adjustments to this recipe I added to the stuffing some spinach, garlic, and basil. My family loves it. I have even used this recipe with Pork Loin. Also fantastic. item not reviewed by moderator and published
This was great for Christmas dinner. So yummy. Next time I would maybe make a little extra stuffing. item not reviewed by moderator and published
This recipe was fantastic!! I made it for Christmas Eve dinner and it did not disappoint. The only bad thing is that there isn't any left! I will definately keep this recipe handy. Great job Paula. You never disappoint either. Keep cooking. item not reviewed by moderator and published
The store didn't have beef tenderloin, so I used Round steak. Even with the substitution, it was very good. I would make it again. item not reviewed by moderator and published
Here's what I did and I HIGHLY recommend it. I followed this recipe exactly, there's no need to mess with Paula but I marinated it in the marinate for Paula's Bourbon Beef Tenderloin recipe. I did not grill it, I roasted it at 400 for about 1/2 hour. AMAZING. item not reviewed by moderator and published
Wonderful easy dish to impress my mom for her birthday. We loved the mushrooms in the stuffing! item not reviewed by moderator and published

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Stuffed Beef Tenderloin

Recipe courtesy of Paula Deen