| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- 3 T. extra virgin olive oil, divided
- 1 large leek, thinly sliced
- 12 0z. baby Portobello mushrooms, diced
- 2 garlic cloves, minced
- Sea salt and black pepper, to taste
- 2 c. baby spinach, tough stems removed
- 2 t. fresh thyme leaves
- 2 t. fresh rosemary leaves, chopped
- 1 1/2 T. Fresh parsley, chopped
- 1/4 c. Parmesan cheese, freshly grated
- 1 1/2 lbs. beef tenderloin roast, butterflied
- 1 large red onion, cut into thick slices
- 4 shallots, halved
- 6 mediumrainbow carrots, peeled and cut into 2” chunks
- 4 sprigs fresh thyme
- 1 c. beef broth, preferably organic
- 2 T. unsalted butter
Ingredients
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Instructions
- Place the top oven rack in the center position and pre-heat the oven to 400°F.
- Heat two tablespoons olive oil in a large, high-sided skillet over medium heat. Add the leeks, mushrooms, and garlic. Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally, until the vegetables develop some color and most of the water from the mushrooms evaporates, approximately 8-10 minutes.
- Add the spinach and fresh herbs. Continue cooking until the spinach wilts, approximately 1-2 minutes. Remove from heat and set aside.
- Place the butterflied beef tenderloin between two sheets of plastic wrap or wax paper and gently pound with a meat mallet or rolling pin to a½-inch even thickness. Brush the surface of the beef with the remaining olive oil and generously season with salt and black pepper, to taste.
- Stir the Parmesan cheese into the mushroom-spinach mixture until combined. Evenly spread the mixture over the beef tenderloin, leaving a small border (½-1 inch) around the edges.
- Carefully roll up the tenderloin like a jelly roll and secure with kitchen twine. Season the outside of the beef with additional salt and black pepper,as desired, and place in the center of a roasting pan lined with the sliced red onions.
- Nestle the shallots and carrots around the beef and tuck in the fresh thyme sprigs. Add the beef broth and place in the pre-heated oven to roast until the beef reads between 125°F-130°F*for medium-rare on an instant read thermometer, approximately 35-40 minutes. (The temperature will rise another 5-10 degrees while resting).
- Transfer the beef tenderloin to a serving platter and cover loosely with foil to keep warm. If necessary, return the vegetables to the oven for another 10-15 minutes, or until fork tender.
- Transfer the veggies to the serving platter and pour the pan juices into a medium sauce pan. Place over medium-high heat and reduce for approximately 5 minutes, stirring occasionally. Add the butter and stir to emulsify the butter and thicken the sauce.
- Carve the stuffed tenderloin and serve immediately with the roasted vegetables and pan sauce. Enjoy!
