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Beef Tenderloin
1 whole tenderloin, beef olive oil onion red bell pepper mushroom walnuts 1 egg 1/4 cup bread crumbs 1/4 cup parsley -- chopped thyme red wine Heat the oil and saute all until dry. Then mix egg and bread crumbs, parsley, thyme and add to the cooked veggies. Be sure it`s good and dry. Put eight or so strings under the butterflied tenderloin. Place filling/stuffing about 1 inch high along one side of beef. Roll beef over and tie the strings. Mix wine with a little of the oil and brush one the filet. Roast at 425F for 10 minutes and then reduce to 350F for 30 to 35 minutes. A instant read thermometer should read 160F. Let meat rest and then slice into serving portions. |
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