Savvy match: Tender yet lean, the rich, meaty flavor of this mushroom stuffed beef tenderloin is enhanced by the earthy mushrooms. Reach for a wine with deep dark fruit flavors, power, and tannins that have begun to mellow but will still meld with the luxurious character of the beef.
Dramatic in flavor and presentation, enjoy this herbed mushroom stuffed beef tenderloin with a Cabernet Sauvignon or a Cabernet and Merlot blend.
Preheat oven to 425°F.
For the Stuffing: In a large skillet melt the butter over medium-high heat. Â Add the portabello mushrooms and shallots and cook till until both are tender. Add the herbs and minced garlic and cook about 1 minute.
Transfer mushroom mixture to a bowl and stir in the prosciutto, croutons, and grated cheese, then move to a cookie sheet until its just warm.
Prepare the beef: Cut the beef lengthwise down the center, taking care not to cut all the way through. Open and flatten the beef to lay flat. Season with salt and pepper.
Spoon the stuffing mixture over the beef. Starting from one side roll the beef to cover the stuffing, forming a cylinder. Â Using kitchen twine , tie the roll about every 2 inches to secure.
Add the oil to a large roasting pan over medium-high heat. Sear the beef and then cook about 4 minutes on each side until browned. Â Turn the heat off and add the onion, herbs and garlic cloves to the pan around the beef.
Put the pan in the preheated oven and roast, uncovered, for 30 to 40 minutes. Using an instant read thermometer, roast until the temperature of the beef is 135°F for medium rare to 150°F for medium. Transfer the beef to a cutting board and cover with foil. The beef should rest 15 minutes and look for the internal temperature to rise to 145°F for medium rare to 160°F for medium.
To serve, move the beef to a platter and remove string. Cut the beef into 1-inch-thick slices.
Retired Winemaker, Winemaking Consultant, and Washington State Licensed Geologist. Bourgogne Master Level Certification, French, Italian, and Spanish Wine Scholar Certifications
In the first class to complete Washington State University (WSU) Extension Enology Certification, Judith opened her winery, crafting wines that garnered local and international acclaim before turning her attention to studying and educating about the world's wines. "Winemaking is very much an art as well as a science; it is a consuming passion that drives you during the day, keeps you up at night, and when the wine is right, simply leaves you breathless."
Oregon
Yamhill-Carlton
Washington
Columbia Valley
