Recipe courtesy of Paula Deen
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Stuffed Beef Tenderloin
Total:
1 hr 15 min
Prep:
15 min
Inactive:
5 min
Cook:
55 min
Yield:
3 to 5 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
15 min
Inactive:
5 min
Cook:
55 min
Yield:
3 to 5 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees 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, open (or butterfly) the beef and flatten with a meat mallet. Sprinkle with salt and pepper, to taste. Spoon mushroom mixture down the center of tenderloin. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals. Place roll in roasting pan.

Bake for 45 minutes for medium-rare. Let stand for 5 minutes before slicing.

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