Stuffed Beef Tenderloin Recipe

Name: Stuffed Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup olive oil; 2 tablespoons Worcestershire sauce; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1 teaspoon garlic salt; 1 teaspoon salt; 1/2 teaspoon pepper; 3 -4 lbs beef tenderloin, trimmed; For Stuffing; 2 cups fresh mushrooms, diced; 1/2 cup green onion, sliced; 1 (8 ounce) can water chestnuts, drained and chopped; 1/2 cup butter; 2 cups seasoned bread crumbs (I use gluten-free); 3/4 cup egg substitute (or 3 eggs); 1/4 cup parmesan cheese, grated; 1/2 teaspoon dried oregano; 1/2 teaspoon dried rosemary, crushed; 1 teaspoon fennel seed; 1/2 teaspoon pepper

Servings: persons

1 cup olive oil
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
3 -4 lbs beef tenderloin, trimmed
For Stuffing
2 cups fresh mushrooms, diced
1/2 cup green onion, sliced
1 (8 ounce) can water chestnuts, drained and chopped
1/2 cup butter
2 cups seasoned bread crumbs (I use gluten-free)
3/4 cup egg substitute (or 3 eggs)
1/4 cup parmesan cheese, grated
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1 teaspoon fennel seed
1/2 teaspoon pepper

1
In a large resealable bag, combine the oil, Worcestershire sauce and seasonings.
2
Make a lengthwise slit about 3/4 of the way through the tenderloin.
3
Place in bag; seal and turn to coat.
4
Refrigerate for 4 hours or overnight.
5
In a skillet, saute mushrooms, onion, and water chestnuts in butter until onion is tender.
6
Remove from heat.
7
Add the remaining stuffing ingredients; mix well.
8
Drain and discard marinade.
9
Open tenderloin; spoon stuffing on one side.
10
Close and tie with a kitchen string.
11
Place in a greased shallow roasting pan.
12
Bake, uncovered, at 350u00b0F for about 60 to 90 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140u00b0F; medium, 160u00b0F; well-done, 170u00b0F).
13
Let stand for 10 to 15 minutes before removing string and slicing.

1066

kcal

Calories

102

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 21 ingredients. The key ingredients include: 1 cup olive oil, 2 tablespoons Worcestershire sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, and more.

Yes, Stuffed Beef Tenderloin 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.

Stuffed Beef Tenderloin

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