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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    39 Reviews
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    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
    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!
    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!!!
    I used flank steak and it turned out fabulous!!
    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. 
    This was great for Christmas dinner. So yummy. Next time I would maybe make a little extra stuffing.
    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.
    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.
    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.
    Wonderful easy dish to impress my mom for her birthday. We loved the mushrooms in the stuffing!
    I cooked this for our anniversary, against my husbands wishes. He really wanted to take me out as a treat. I was unsure about cutting into the roast to fillet it open but that all turned out just fine. After the first bite he was quiet, mentioning what to wonderful meal the tenderloin made. A better meal than a top restaurant or cruise ship. He didn't even see me cooking, which made it more special. I will make this again. Even though tenderloin is expensive. We bought the whole tenderloin and had fillets off the tail half for two meals with friends. Given that it was cheap!! really!! You all! must try it.
    This is an amazing recipe!! Very easy to make!! Will be making this again and again
    This is my go-to recipe for roast beef. It's very easy, and as many reviews have stated, you can change the filling to get a different taste. I've added wine with the mushroom as shallots as well as bacon. Anyway it's prepared, it always receives rave reviews. It's a keeper.
    Great, easy and fast.
    My husband said this was the best dish I have ever prepared! This recipe is awesome! I will be keeping this recipe and making it for many years to come. If the beef tenderloin wasn't so expensive, I would make this a lot more often. But it is a great dish for a special occasion!
    I loved this dish the meat was like butter melting in your mouth mmmmmmmmmm
    I always know I can trust Paula's recipes and this one was certainly no exception. I made this last night for New Year's Eve and it was excellent! As they say, "Like Butta..." I was a little apprehensive about the use of soy sauce, so I didn't use very much, but in the end, it really brought out the flavor in the meat. I think next time I will use less salt (not the recipe's fault...that was all me) and I also didn't have any kitchen twine, but toothpicks did the job in a pinch. I also made a red wine/shallot reduction that was awesome with it and Emeril's scalloped potatoes and steamed asparagus. YUM-O!
    Paula's recipes never cease to disappoint and this one was delicious once again. We made it last night for Christmas dinner and used some of the extra stuffing in omelets this morning. Easy recipe and I would recommend it to anyone
    this was absolutely delicious!!! i was a little worried about the high oven temp, but it worked out fine. tenderloin is a great cut of meat so i'm not sure if the recipe was really that great or if it was just a really good piece of meat. the meat was so tender you would cut it with your fork. i would go with the optional soy sauce. it gave the meat a really nice flavor that worked very well with the mushrooms and onions. if tenderloin wasn't so expensive i would make this more often. can't wait to make it again.
    very good
    Special and so easy. No need to change a thing. Perfectly cooked and flavorful.
    I made this last night for dinner and my family loved it! I love how there are few ingredients, and how easy it is to prepare. I followed the recipe, but also rubbed meat with fresh garlic, kosher salt and pepper. The meat was flavorful and so tender. I will definitely make it again!
    I have made this recipe several times and it is always a crowd pleaser. Recently, I have modified the recipe to add some variety by adding in bacon which I brown in the pan and then remove, using some of the bacon fat - instead of butter - to saute the shallots. I also added in chopped garlic which I saute after the shallots for about a minute. Then I add the mushrooms. Once the mushrooms have cooked, I add the back back in and finish with some chopped oregano.
    I seared the meat first in a large skillet, then placed into the oven. REDUCE the cooling time if searing--25 minutes in the oven produced pink medium well. If you like it more pink, check the temp earlier..
    The beef was tender and flavorful. My family loved it
    This was soooooo easy! I made this twice.....for Christmas Eve and during a Christmas gathering we hosted with some friends. EVERYONE could not stop raving over my gorgeous dinner. It was a nice change from the usual Christmas prime rib and will kep making this over & over!! My husband is convined I've evolved into a gourmet chef!!!
    I can't wait to try this! I've seen this recipe online using either soy sauce or red wine. On Paula Deen's website the recipe calls for red wine instead of the soy sauce. Has anyone tried both? I can't decide which I think would work better. Thanks!
    I made this last night. Stuffed the tenderloin, then rolled it in chopped rosemary, kosher salt, minced garlic and pepper. It was absolutely wonderful and recieved rave reviews from the entire family. Elegant and favorite kind of recipe!
    About three years ago I was watching your show Paula & you made this recipe. I had never made a tenderloin before but was having a rather large Christmas Party and wanted to prepare something special. This dish was such a hit that it's turned into a traditional Christmas meal in our home and everyone who eats it loves it. I've even shared the recipe with sales women in stores. It's so easy and makes such a wonderful presentation it really can't be beat. Thanks for yet another wonderful meal.
    Elaine Hammett
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