EatSmarter exclusive recipe

Beef Tenderoin with Mushroom Stuffing

and Madeira Sauce
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Beef Tenderoin with Mushroom Stuffing

Beef Tenderoin with Mushroom Stuffing - Perfect for Sunday supper: beef with a rich filling

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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
432
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie432 kcal(21 %)
Protein56 g(57 %)
Fat17 g(15 %)
Carbohydrates11 g(7 %)
Sugar added5 g(20 %)
Roughage2.5 g(8 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.1 mg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin17 mg(142 %)
Vitamin B₆0.3 mg(21 %)
Folate33 μg(11 %)
Pantothenic acid2.3 mg(38 %)
Biotin15.7 μg(35 %)
Vitamin B₁₂3.6 μg(120 %)
Vitamin C4 mg(4 %)
Potassium583 mg(15 %)
Calcium40 mg(4 %)
Magnesium52 mg(17 %)
Iron6.3 mg(42 %)
Iodine6 μg(3 %)
Zinc9.6 mg(120 %)
Saturated fatty acids5.2 g
Uric acid308 mg
Cholesterol134 mg
Development of this recipe:

Ingredients

for
4
Ingredients
4 ounces
4 ounces
1
small Onion (about 30 grams)
4 tablespoons
1 sprig
2 ounces
1 ½ pounds
Beef fillet (tenderloin)
12 ounces
1 tablespoon
3 tablespoons
½ cup
Madeira wine (or cherry juice)
1
½ cup
Preparation

Kitchen utensils

1 Skillet, 1 Small baking dish, 1 Bowl, 1 Cutting board, 1 Measuring cups, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Slotted spatula, 1 Brush, 1 Kitchen twine, 1 Piping bag, 1 Aluminum foil, 1 Toothpick

Preparation steps

1.
Beef Tenderoin with Mushroom Stuffing preparation step 1

Clean mushrooms with a brush or paper towel. Trim stem ends and finely chop mushrooms.

2.
Beef Tenderoin with Mushroom Stuffing preparation step 2

Peel onion and finely chop. 

3.
Beef Tenderoin with Mushroom Stuffing preparation step 3

Heat 2 tablespoons oil in a pan over medium heat. Add mushrooms and onion and cook briefly. Rinse thyme, shake dry, pluck leaves and finely chop. Add to mushroom mixture.

4.
Beef Tenderoin with Mushroom Stuffing preparation step 4

Season with salt and pepper and cook until all mushroom liquid has evaporated. Allow to cool and mix with the sausage meat.

5.
Beef Tenderoin with Mushroom Stuffing preparation step 5

Rinse beef and pat dry. Cut a pocket horizontally along top of tenderloin, about 3 cm (approximately 1 inch) deep.

6.
Beef Tenderoin with Mushroom Stuffing preparation step 6

With a pastry bag, pipe the mushroom mixture into the pocket.

7.
Beef Tenderoin with Mushroom Stuffing preparation step 7

Close the opening and secure with toothpicks. Tie the fillet with kitchen twine. Season with salt and pepper.

8.
Beef Tenderoin with Mushroom Stuffing preparation step 8

Heat 1 tablespoon oil in pan and sear the beef until browned on all sides. Transfer tenderloin to a small baking dish and cook on middle rack of preheated oven at 100°C (fan: not recommended, gas mark 1) (approximately 210° F) until cooked through, about 1 1/4 hours.

9.
Beef Tenderoin with Mushroom Stuffing preparation step 9

Meanwhile, peel the shallots and cut into thin strips.

10.
Beef Tenderoin with Mushroom Stuffing preparation step 10

Heat the remaining oil in clean pan and sauté the shallots until golden brown.

11.
Beef Tenderoin with Mushroom Stuffing preparation step 11

Add maple syrup to the pan and cook until shallots are caramelized. Add vinegar and Madeira, stirring up browned bits from bottom of pan. Add star anise and veal stock and cook over medium heat until slightly reduced, about 20 minutes. Season with salt and pepper.

12.
Beef Tenderoin with Mushroom Stuffing preparation step 12

Remove beef from oven. Remove toothpicks and twine. Wrap in aluminum foil and let rest for 5 minutes before cutting into slices and serving with the sauce.