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Family, Friends, and Beef Tenderloin

Family, Friends, and Beef Tenderloin

December 29, 2013
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I don’t know about you, but as time has gone on, I’ve found it harder and harder to be able to get everyone together for the holidays. So when we do manage to get together, I want to be sure the occasion will be really memorable. I wanted to make something extra special, and worthy of the holiday season.


I decided on a recipe we developed awhile back – Caramelized Shallot Stuffed Beef Tenderloin. I have to be honest: I had never purchased beef tenderloin before. I’ve enjoyed it at restaurants and here in the Test Kitchens, but was wary of the price in the grocery store. Beef tenderloin is not cheap. But when you’re serving it for a special occasion (such as a holiday), it’s totally worth it. And once you taste it, the price will more than likely become a fleeting afterthought.


To begin, lay your tenderloins out on a cutting board. When you’re buying expensive meat like tenderloin, I would suggest going to a butcher shop. I went to a local butcher where they were able to cut them specifically for me. Ask the butcher to select two tenderloins that are about the same size, so they roast evenly. Cut a deep slit in each tenderloin horizontally, as close to the bottom as you can get without cutting through completely.


 Beef Tenderloin


Open the roasts so they lay flat.


Open Roasts


Place the bacon in a 12-inch skillet and cook until it is crisp.


Cooking Bacon


Set the bacon aside on a paper towel lined plate and pour the drippings into a bowl. Place 1 tablespoon of the drippings back into the pan.  

 Tablespoon of Drippings


In order to speed up the preparation of the shallots, I bought a bag that was already peeled at my grocery store.


Shallots in Bag


You will have a lot of chopped shallots, but that’s intentional. They add such a delicious flavor to the stuffing when caramelized.


Chopped Shallots


Add 3 tablespoons of butter to the bacon drippings in skillet, and then add sliced shallots.


Add Shallots to Pan


Cook the shallots until tender and browned, and add spinach. Again, there’s a lot of spinach, but it will cook down.


Add Spinach


Remove the pan from the heat and add the cheese, bacon and breadcrumbs. Remove from the heat.


Add Cheese and Bacon


Sprinkle the insides of the sliced roasts with salt and pepper.


Sprinkle with Salt and Pepper


Spread the spinach mixture over the inside of each roast.


Spread Mixture over Beef Tenderloin


Fold the top of the roast over the filling, and secure with kitchen string. If you don’t have string, you can also use skewers.


Tie Beef Roasts


Add 2 tablespoons of the reserved bacon drippings and 1 tablespoon of remaining butter to the same skillet. Place the roasts in the skillet, browning on all sides.


Brown Beef Roasts


Now place the browned roasts into a roasting pan.


Add Beef to Roasting Pan


Pour any drippings left in the skillet into the pan.


Pour Drippings in Skillet


Bake for 30-40 minutes or until the temperature of the roasts reach 135°F. You really will want a meat thermometer when cooking these roasts. Tenderloin is best when it’s done at medium temperature – you definitely do not want to overcook a piece of meat like tenderloin!


135 Degree Temperature


When the roasts are done, remove them from the pan, place them on a cutting board, and cover with aluminum foil. This will let the juices redistribute so that when you cut into the roasts, all of the delicious juices (flavor!) don’t leak out. Let them stand for 10 minutes before slicing.


Meanwhile, add the whipping cream to the pan drippings in the roasting pan. I just put mine right on the stovetop and brought it to a boil until the gravy was thickened.


Add Whipping Cream


Slice the roasts (easiest to do with the string still on).


Slice Roasts


Plate with gravy drizzled over the top or on the side.


Plated Beef Tenderloin


I served one of my personal favorites, Festive Cranberry Upside-Down Cake, for dessert!


Cake Desserts on Plate


Now this looks like a happy crowd! As my Uncle Gary put it, “This is the best steak I have ever eaten!” And that’s a huge compliment coming from someone who loves his steak!


Happy Crowd Eating


If you’re looking for a special recipe to serve at your next holiday celebration, or “just because,” try Caramelized Shallot Stuffed Beef Tenderloin – you won’t be disappointed!



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This looks great!

Posted March 11, 2016 by Chad