It's true, beef tenderloin is likely the most expensive roast you're going to buy but if you're entertaining and want to really impress your guests then it's also the best choice you can make.
By virtue of it's cut a beef tenderloin is the most lean and tender selection of meat but hasn't the same distinctive flavors as other cuts.
That's why we developed this stuffed beef tenderloin roast recipe to use ingredients that can enhance but not overpower the natural flavor of the tenderloin.
The easiest way to get this beef tenderloin stuffed is to actually butterfly and flatten it and then roll the stuffing ingredients up inside of it.
The butterflied beef tenderloin roast is then "stuffed" or rolled up with sauteed pancetta bacon, balsamic glazed mushrooms, shallots and garlic, add some slivers of sweet red pepper and finish it off with a creamy goat cheese.
Not only does cooking this on your grill add more depth of flavor but it free's up your time (and your kitchen) for the side dishes.
Serves: 4 - 6
Prep time: 20 minutes
Cook time: 60 - 90 minutes
Indirect Heat: 400F - 425F
Cook to an internal temperature of 125F for medium-rare.
What you'll need:
In a large fry pan saute the pancetta bacon until crisp.
Remove with a slotted spoon to a dish lined with paper towels - leave the pancetta grease in the pan.
Add the diced shallots and garlic to the pan and saute in the pancetta grease until the shallots are soft.
Remove when cooked and set aside.
Add the mushrooms to the pan. If there isn't enough pancetta grease left add a little butter to the pan.
Sprinkle with fresh ground pepper.
Saute until mushrooms brown and give up their liquid.
Add 1/4 cup Marsala or red cooking wine and saute until this liquid is reduced and absorbed by the mushrooms.
Add 1/4 cup balsamic vinegar to the pan and saute until reduced and mushrooms have caramelized.
To butterfly the beef tenderloin roast lay it on the counter with your hand on top and carefully begin cutting into the middle of the roast from one edge.
As you cut into the middle of the roast peel it back as you go.
Continue cutting the roast until you reach about 1" from the other edge and stop.
Please don't cut it totally in half as you need to roll it up with the stuffing in it.
Lay a sheet of plastic wrap on the counter, place the butterflied beef tenderloin on top and cover with another sheet of plastic wrap.
Gently pound the meat with a mallet until about half it's original thickness.
Spread the shallots, garlic, mushrooms, sliced red pepper and goat cheese over the surface of the flattened beef tenderloin.
Keep about 1" around the edges bare.
As tightly as possible begin rolling the narrowest end (jelly roll style) towards the other end.
In the picture above that would be from left to right.
Do your best to keep the stuffing inside the meat.
Tie the stuffed beef tenderloin in 1 1/2" intervals the length of the roast.
Rub oil over the meat and rub crushed peppercorns over the oiled surface.
Set up your grill for indirect grilling.
Place a disposable aluminum pan filled with water under the grate that the stuffed beef tenderloin will be on.
Preheat the grill to 400F - 425F.
When the grill reaches temperature place the beef on a roast rack if you have one, or on the grate if you don't, over the pan of water.
If you have one insert a remote thermometer probe into the thickest part of the meat (or check often with a handheld meat thermometer).
Measure the internal temperature of the meat in the thickest part (not the stuffing) - when it reaches 125F remove it from the grill and cover with tented aluminum foil for 5 - 10 minutes.
Carve this magnificent stuffed beef tenderloin roast in 1/2" to 3/4" slices and serve.