Winter Vegetable Stuffed Beef Tenderloin

Today, I’m going to be talking about beef fillets, aka beef tenderloin. Now, anyone who eats beef knows that tenderloin, or beef fillet, is as tender as its name implies.

It’s a cut of meat used in tonnes of different recipes – everything from beef stroganoff to filet mignon, chateaubriand to beef wellington, all the way to steak tartar.

It’s a high quality cut of meat that can be bought whole or cut to size for roasts or steaks.

It should be noted that a whole beef fillet can be purchased in three forms: “Unpeeled” (the fat and the silver skin are left on), “peeled” (the fat is removed, but the silver skin is still there), or as PSMOs (pronounced “Pismos” and meaning that the cut is Peeled, with the silver skin and Side Muscles left On).

NOTE: Thought PSMO cuts are typically the most expensive option, they also require the least amount of prep work on your part.

Below you’ll find my recipe for a winter-vegetable stuffed tenderloin roast.

 

You Will Need

• A covered roasting pan, greased (I recommend butter, rather than oil for this)
• Cotton string (for tying up the roast)
• A mixing bowl

Ingredients

• 1 2lb tenderloin roast
• 1 C rutabaga, diced
• 1 C yukon gold potato, diced
• 1 Macintosh apple, cored and diced
• 6 Cremini mushrooms, sliced
• 3 Cloves garlic, roughly chopped (more if desired)
• 1 Shallot, diced
• 1 Tbsp Dijon mustard
• 1 Tsp dried rosemary
• 1 Tsp dried savoury
• ½C grated old cheddar cheese
• A bottle of your favourite red wine OR sweet apple cider.

 

Preparation Instructions

• Preheat the oven to 325F.
• Slice two deep grooves into the roast (about two thirds of the way through).
• Mix the apple, vegetables and herbs together in the mixing bowl.
• Scoop the vegetable mixture into the grooves of the roast.  Don’t worry about the extra vegetable mixture, you’ll use it up in step 7.
• Layer the grated cheddar over the vegetables and tie up the roast with the string.
• Pour about an inch of red wine into the greased roasting pan.
• Set the roast in the pan and arrange the remaining vegetable mixture around it.
• Cover the pan and cook the roast in the oven for about an hour (rare) or about an hour and twenty minutes (medium).

NOTE : Take the cover off the roasting pan for the last twenty minutes of cooking either way. Remove roast from pan and let stand on the cutting board ten minutes before carving.

 

Serve with hearty, crusty bread and a glass of your favorite red wine or sweet cider.

Enjoy!

 

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