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Caramelized Shallot Stuffed Beef Tenderloin

Caramelized Shallot Stuffed Beef Tenderloin

Butter-tender beef tenderloin boasts a savory filling of shallots and spinach.

Read the Story Behind the Recipe


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1 hr
Prep Time
1 hr 50 min
Total Time
8
servings

Ingredients

2 1 1/2- to 2-pound 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 bread crumbs

3 teaspoons coarse salt

2 teaspoons coarse ground 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 or until leaves are softened. Remove from heat; stir in cheese, bacon and bread crumbs.

  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.

Read the Story Behind the Recipe

Tip #1

Have your butcher select two sections of tenderloin that are the same diameter so they roast evenly.

Tip #2

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

Nutrition (1 serving)

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