Stuffed Herbed Tenderloin


Serves: 6
Total Calories: 113

Ingredients

FOR THE STUFFING:
1 tablespoon unsalted butter, divided
1 1/2 tablespoons extra-virgin olive oil
1 large leek (white part only), thinly sliced
1/2 pound button mushrooms thinly sliced
1 1/2 teaspoons minced garlic
1 1/2 teaspoons finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1 tablespoon dry white wine
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

FOR THE PASTE:
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh rosemary
2 tablespoons minced shallots
2 tablespoons Dijon style mustard
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh sage
1 tablespoon minced garlic

1 center-cut beef tenderloin steak, about 2 1/2 to 3 lbs
kosher salt and freshly ground black pepper

Directions:

TO MAKE THE STUFFING: In a large sauté pan over medium heat, melt 1/2 tablespoon of the butter with the olive oil. Add the leek and cook, stirring occasionally, until soft but not brown, 6 to 8 minutes. Raise the heat to medium-high. Add the remaining 1/2 tablespoon of butter, mushrooms, garlic, thyme, and rosemary. Cook, stirring occasionally, until the mushrooms are tender, 4 to 6 minutes. Add the wine, salt, and pepper. Cook for 1 minute, scraping off any bits clinging to the pan. Remove from the heat. Allow to cool.

TO MAKE THE PASTE: In a small bowl mix the paste ingredients.

Trim the tenderloin of any excess fat and silver skin. Cut a large pocket along one side to within 1/2 inch of each end and the opposite side. Fill the pocket with the stuffing and close with toothpicks. Coat the tenderloin with the paste, cover with plastic wrap, and refrigerate for 6 to 8 hours.

Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Season with salt and pepper. Sear over Direct Medium heat until well marked, about 20 minutes, turning a quarter turn every 5 minutes. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 10 to 15 minutes. Remove from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4 to 1 inch slices and serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 113
Calories from Fat: 87

This Stuffed Herbed Tenderloin recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


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