Fancy a way to dress up beef into a holiday favorite? This Stuffed Beef Tenderloin with Parmesan Cheese and Portobello Mushrooms is a great way to ditch the turkey, ham and roast chicken and serve something easy to do and absolutely delicious.
It’s fancy enough to take center stage at your holiday gathering yet easy and delicious enough to serve on Sundays with enough leftover for lunch or dinner throughout the week!
I love beef. I’ll have beef for dinner every night if you allow me to. I love a good pot roast but was looking for a way to fancify my roast or perhaps try a different cut. This recipe did just that for me.
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Tools to Make Your Stuffed Beef Tenderloin with Parmesan Cheese and Portobello Mushrooms
The oven does the work in this recipe allowing you to partake in the party, mingling with your family and friends while waiting for dinner to be ready.
For this recipe, it’s a good idea to have a meat thermometer on hand. With meats, you don’t want to make any mistakes with temperatures or timing. Roast it for too long, your meat is tough and ruined. Roast it not long enough and it’s undercooked. Every oven is different so even though I will suggest a time and temperature below, it’s more important to monitor the temperature of your meat. This thermometer does an amazing job of being quick and accurate so you won’t lose oven heat when checking.
It would also make a great gift for a keto lover or anyone who likes to cook really.
You’ll also want a great skillet to sautee your veggies and roast your meat. Something that transfers superbly from stove to oven like a well-seasoned cast-iron skillet like this.
If your pan isn’t large enough to hold your roast and the veggies, then you’ll need to transfer to a roasting pan that can do the job. This one comes with a rack for those times you need to keep your meat out of the sauce so the skin crisps up, but this isn’t one of those times. This one will do the job even better.
Stuffed Beef Tenderloin with Parmesan Cheese and Portobello Mushrooms
- 3 tbsp extra virgin olive oil divided
- 1 large leek thinly sliced
- 12 oz baby Portobello mushrooms sliced
- 2 cloves garlic minced
- Sea salt and freshly ground black pepper to taste
- 2 tsp fresh thyme leaves
- 1½ tbsp fresh parsley chopped
- ¼ cup parmesan cheese freshly grated
- 1½ lbs beef tenderloin roast butterflied
- 1 large red onion cut into thick slices
- 4 shallots halved
- 6 medium rainbow carrots peeled and cut into 2" chunks
- 4 sprigs fresh thyme
- 1 cup beef broth
- 2 tbsp unsalted butter
- Place the top oven rack in the center position and pre-heat the oven to 400°F.
- Heat two tablespoons olive oil in a large, high-sided skillet over medium heat. Add the leeks, mushrooms, and garlic. Season with salt and black pepper, to taste, and stir to combine
- Cook, stirring occasionally until the vegetables develop some color and most of the water from the mushrooms evaporates, approximately 8-10 minutes.
- Add the spinach and fresh herbs. Continue cooking until the spinach wilts, approximately 1-2 minutes. Remove from heat and set aside.
- Place the butterflied beef tenderloin between two sheets of plastic wrap or wax paper and gently pound with a meat mallet or rolling pin to a ½-inch even thickness. Brush the surface of the beef with the remaining olive oil and generously season with salt and black pepper, to taste.
- Stir the Parmesan cheese into the mushroom-spinach mixture until combined. Evenly spread the mixture over the beef tenderloin, leaving a small border (½-1 inch) around the edges.
- Carefully roll up the tenderloin like a jelly roll and secure with kitchen twine. Season the outside of the beef with additional salt and black pepper, as desired, and place in the center of a roasting pan lined with the sliced red onions.
- Nestle the shallots and carrots around the beef and tuck in the fresh thyme sprigs. Add the beef broth and place in the pre-heated oven to roast until the beef reads between 125°F-130°F* for medium-rare on an instant-read thermometer, approximately 35-40 minutes. (The the temperature will rise another 5-10 degrees while resting).
- Transfer the beef tenderloin to a serving platter and cover loosely with foil to keep warm. If necessary, return the vegetables to the oven for another 10-15 minutes, or until fork tender.
- Transfer the veggies to the serving platter and pour the pan juices into a medium saucepan. Place over medium-high heat and reduce for approximately 5 minutes, stirring occasionally. Add the butter and stir to emulsify the butter and thicken the sauce.
- Carve the stuffed tenderloin and serve immediately with the roasted vegetables and pan sauce. Enjoy!