Instructions:
This is a real showstopper that’s great for entertaining. We gild the lily by dressing up this already exquisite roast with a melt-in-your-mouth stuffing. - Spinach-Mushroom Stuffing (bellow)
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 1 whole beef tenderloin, trimmed (4 pounds)
- 2 tablespoons butter or margarine
- 1â„4 cup plain dried bread crumbs
- 1 can (141â„2 ounces) chicken broth or
- 13â„4 cups Chicken Broth
- 2 tablespoons dry vermouth
- 8 ounces mushrooms, trimmed and sliced
- 2 tablespoons all-purpose flour
- Prepare Spinach-Mushroom Stuffing; set aside.
- Preheat oven to 425°F. In small bowl, combine thyme, salt, and pepper; use to rub on tenderloin. Turn thinner end of meat under tenderloin to make meat an even thickness. With sharp knife, cut 11â„2-inch-deep slit in tenderloin, beginning 2 inches from thicker end of meat and ending 2 inches from opposite end.
- Spoon Spinach-Mushroom Stuffing into slit in tenderloin. With string, tie tenderloin at 2-inch intervals to help hold its shape. Place stuffed tenderloin on rack in large roasting pan (17" by 111â„2"); roast tenderloin 30 minutes.
- Meanwhile, in 1-quart saucepan, melt 1 tablespoon butter over low heat. Remove saucepan from heat; stir in bread crumbs.
- Remove tenderloin from oven; sprinkle breadcrumb topping on stuffing. Roast tenderloin until meat thermometer inserted in center of meat reaches 140°F, about 10 minutes longer. Internal temperature of meat will rise to 145°F (medium) upon standing. Or roast until desired doneness. Transfer tenderloin to warm platter and let stand 10 minutes to set juices for easier slicing
- Meanwhile, prepare mushroom gravy: Add 1â„2 cup broth and vermouth to drippings in roasting pan; stir over low heat until browned bits are loosened from bottom of pan. Pour drippings mixture into 4- cup measuring cup; let stand until fat separates from meat juice. Skim and discard fat from meat-juice mixture. Add remaining broth and enough water to equal 21â„2 cups; set aside.
- In 12-inch skillet, melt remaining 1 tablespoon butter over medium-high heat. Add mushrooms and cook until golden and liquid has evaporated, about 12 minutes. Stir in flour. Gradually stir meat-juice mixture into mushrooms and cook, stirring constantly, until gravy has thickened slightly and boils; boil 1 minute.
- To serve, remove string and cut tenderloin into slices. Serve with mushroom gravy. Makes 10 maindish servings.
Spinach-Mushroom Stuffing
- In 12-inch skillet, melt 4 tablespoons butter or margarine over medium-high heat; add 1 pound mushrooms, coarsely chopped, and cook until golden and liquid has evaporated, 12 to 15 minutes.
- Stir in 2 tablespoons dry vermouth; cook 1 minute longer.
- Remove skillet from heat; stir in 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry, 2 tablespoons freshly grated Parmesan cheese, 2 tablespoons plain dried bread crumbs, 1 teaspoon chopped fresh thyme, 1â„4 teaspoon salt, and 1â„2 teaspoon coarsely ground black pepper. Cool
Prep: 45 minutes Roast/Cook: 1 hour
