Caramelized Shallot Stuffed Beef Tenderloin
8
servings
1 hr
PREP TIME
1 hr 50 min
TOTAL TIME

Ingredients

2 1 1/2- to 2-pounds center-cut beef tenderloin roasts

6 slices bacon , chopped

4 tablespoons Land O Lakes® Butter

1 pound shallots , peeled, thinly sliced

1 (6-ounce) package baby spinach, coarsely chopped

5 (3/4-ounce) slices Land O Lakes® Swiss Cheese cut into thin strips

1 cup panko breadcrumbs

3 teaspoons coarse salt

2 teaspoons coarse ground black pepper

 

3/4 cup Land O Lakes® Heavy Whipping Cream

How to make

  1. STEP 1

    Heat oven to 400°F. Cut deep slit, horizontally, almost through roasts to form pocket. Open roasts so they lay flat.

  2. STEP 2

    Place bacon into 12-inch nonstick skillet. Cook over medium heat, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon to small bowl. Pour all but 1 tablespoon bacon drippings from skillet into another small bowl; set aside.

  3. STEP 3

    Add 3 tablespoons butter to 1 tablespoon bacon drippings in skillet; cook over medium heat until melted. Add shallots; cook 10 minutes or until tender and browned. Stir in spinach; cook 1-2 minutes until leaves are softened. Remove from heat; stir in cheese, bacon and breadcrumbs.

  4. STEP 4

    Sprinkle inside surface of each roast with 1 1/2 teaspoons salt and 1 teaspoon pepper. Spread spinach mixture evenly over inside surface of each roast. Fold top portion of roast over filling. Tie roasts at 1-inch intervals with kitchen string, or secure with small turkey skewers.

  5. STEP 5

    Add 2 tablespoons reserved bacon drippings and remaining 1 tablespoon butter to same skillet. Place roasts in skillet; cook over medium-high heat, turning as necessary, until well browned.

  6. STEP 6

    Place roasts into shallow roasting pan along with any remaining drippings from skillet. (Do not cover.) Bake 30-40 minutes or until meat thermometer inserted in center of roast reaches 135°F. for medium doneness. Remove to cutting board; cover with aluminum foil. Let stand 10 minutes. (Temperature will increase about 10 degrees.)

  7. STEP 7

    Meanwhile, add whipping cream to pan drippings in roaster. Cook over medium heat, stirring to scrape up browned bits, until mixture comes to a boil. Continue cooking until desired consistency; strain. Slice beef; serve with sauce.

Tip #1

- Have your butcher select 2 sections of tenderloin that are a consistent diameter so they roast evenly.

Tip #2

- For easy slicing, cut meat between the strings. Place slices on platter; cut and remove strings.

Nutrition

520Calories
29Fat (mg)
175Cholesterol (mg)
1130Sodium (mg)
20Carbohydrates (g)
1Dietary Fiber
48Protein (g)

Reviews

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  January 12, 2013

I've made this the last two years for our Christmas dinner. It is fantastic! Meat is pricey so be aware. Usually runs about $60. Melts in your mouth good.

— says Pam
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