Ingredients
- 1 whole beef tenderloin (2-3 pounds)
- 8 oz cremini or shiitake mushrooms, chopped
- 3 cloves fresh garlic, minced
- 4 oz cream cheese
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
- Choose a whole beef tenderloin, aiming for a piece around 2-3 pounds.
- Heat olive oil and butter in a skillet over medium heat, then sauté garlic until fragrant.
- Add chopped mushrooms and cook until all moisture evaporates.
- Once cooled, mix mushrooms with cream cheese and herbs, seasoning to taste.
- Butterfly the tenderloin with a sharp knife.
- Spread the mushroom mixture inside the butterflied tenderloin and roll it up tightly.
- Tie the rolled tenderloin with butchers twine.
- Preheat oven to 400°F (200°C) and sear the tenderloin in a cast-iron skillet for 3-4 minutes on each side.
- Roast the tenderloin in the oven for 25-30 minutes until it reaches 135°F (57°C).
- Let the beef rest for 10 minutes before slicing and serving.
Notes
This dish can be customized with different herbs and cheeses according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Omnivore