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Stuffed Beef Tenderloin

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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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Ingredients

6 tablespoons butter

1 shallot, diced 

2/3 cup dry sherry wine 

1/4 cup dried dates, pitted and chopped 

1/4 cup dried cranberries 

1 teaspoon minced fresh thyme 

1 teaspoon minced fresh sage 

Kosher salt and freshly cracked black pepper 

One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied (see Cook's Note)

1/3 cup Marcona almonds, crushed 

2 tablespoons minced chives 

Store-bought horseradish sauce, for serving

Directions

Special equipment:
butcher's twine; an instant-read thermometer
  1. Preheat the oven to 225 degrees F.
  2. Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
  3. Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
  4. Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
  5. In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.

Cook’s Note

To butterfly the tenderloin: About 1 inch from the bottom of the roast, cut horizontally while opening and unfurling, just before you get to the edge. Then make a diagonal cut into the remaining thicker portion of the loin and open up to create a flat and stuff-able tenderloin.