Caramelized Shallot Stuffed Beef Tenderloin

Caramelized Shallot Stuffed Beef Tenderloin
15
1 Review
Butter-tender beef tenderloin boasts a savory filling of shallots and spinach.
1:00
Prep Time
1:50
Total Time
8 servings

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

Directions

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

Recipe Tips

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

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

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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.

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