Mushroom Stuffed Tenderloin With Red Bell Pepper Sauce Recipe

Name: Mushroom Stuffed Tenderloin With Red Bell Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 T butter; 1 cup chopped red pepper; 1/4 cup minced shallot; 1/4 lb shiitake mushrooms chopped; 3-4 lbs beef tenderloin; olive oil; RED BELL PEPPER SAUCE:; 1 1/2 cups chopped red bell pepper; 7 T beeth broth; 1 1/2 tsp fresh lemon juice; 1 stick butter cut into tablespoons; 2 T sour cream, room temp

Servings: persons

5 T butter
1 cup chopped red pepper
1/4 cup minced shallot
1/4 lb shiitake mushrooms chopped
3-4 lbs beef tenderloin
olive oil
RED BELL PEPPER SAUCE:
1 1/2 cups chopped red bell pepper
7 T beeth broth
1 1/2 tsp fresh lemon juice
1 stick butter cut into tablespoons
2 T sour cream, room temp

1
melt butter in heavy skillet over medium heat. add pepper ahd shallot anc cook until softened, about 5 minutes. mix in mushrooms and salt (this may be prepared one day ahead)
2
Preheat oven to 400F Cut beef in half lengthwise, then slice a pocket in the middle of each half. stuff pocket with bell pepper mixture. Seal with toothpicks and brush will oil. Salt and pepper to taste. Bake 25 minutes for medium rare. Slice 1 1/2 inches thick.
3
RED BELL PEPPER SAUCE:
4
cook pepper in 4 T beef broth in saucepan over medium heat until all liquid has evaporated. Transfer to a food processor. Add remaining 3 T broth and lemon juice. Puree. wisk butter over low heat 1 T at a time and then add sour cream. Mix with the puree mixture. Pour over beef tenderloin

1447

kcal

Calories

146

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 T butter, 1 cup chopped red pepper, 1/4 cup minced shallot, 1/4 lb shiitake mushrooms chopped, and more.

Yes, Mushroom Stuffed Tenderloin With Red Bell Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Stuffed Tenderloin With Red Bell Pepper Sauce

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