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Wild Mushroom Stuffed Beef
Tenderloin
Roast:
3 lb. beef tenderloin
roast
2 Tbs. olive oil
Marinade:
1/3 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
3 Tbs. molasses
5 cloves
garlic
2 tsp. finely grated fresh ginger
3/4 cup olive oil
1 1/2 Tbs. fresh thyme; rubbed
1 Tbs. fresh rosemary;
chopped
1 Tbs. fresh sage leaves; rubbed
1 tsp. red pepper
flakes
1 tsp. fresh cracked black pepper
1 tsp. salt
Stuffing:
1/4 cup butter
1/2 cup
red onion; diced
1 cup chanterelle mushrooms; diced
1/4 cup
pine nuts
4 cups dried bread cubes
1 1/2 tsp. fresh
rosemary; chopped
1 1/2 tsp. fresh sage leaves; rubbed
3
Tbs. fresh parsley; chopped
2 eggs; beaten
3/4 cup chicken
broth
salt and black pepper to taste
Prepare the
marinade in a blender by adding vinegars, Worcestershire sauce,
molasses, garlic and ginger; blend to puree. Continue blending while
adding olive oil slowly until oil is completely emulsified. Add
herbs, red pepper flakes, salt and pepper and stir to mix.
Put tenderloin in a large ziploc bag and add marinade. Seal
the bag and shake to completely coat loin. Refrigerate for 12-24
hours turning meat twice.
Heat a 12" deep Dutch Oven using
14-16 briquettes bottom. To the oven add butter, onions, pine nuts,
and mushrooms to sauté. In separate bowl combine bread cubes, and
herbs. Mix in egg and chicken broth. Add sautéed vegetables and stir
until well mixed. Salt and pepper to taste. Cover and set aside.
Reheat original oven using 18-20 briquettes bottom. When
oven is hot add olive oil. Remove tenderloin from marinade and place
in preheated oven. Sear on all sides 3 minutes per side until meat
turns a nice dark brown. Remove from oven, cover, and allow to cool.
Cut a deep pocket lengthwise down the narrow side of the
loin and put as much stuffing as you can inside. Be careful not to
rip the ends while stuffing. Tie with cotton string to hold together
if necessary.
Place roast back in oven and roast using 12-14
briquettes bottom and 14-16 briquettes top for 40-50 minutes basting
meat once with leftover marinade, until internal temperature of
thickest part of meat reaches 145° F. (Medium rare). Remove roast
from Dutch Oven and let stand for 5 minutes before service.
Serves: 6
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