Beef Tenderloin ‘N Portabella Roll

Byerly’s


Ingredients:

3 cups beef broth
2 (3oz.) pkgs. shallots
2 Tbsp. Butter or margarine
1 (6oz) pkg. Fresh portabella mushrooms, coarsely chopped
1 tsp. Minced garlic
3 Tbsp. Snipped fresh parsley
1 (2 lb.) beef tenderloin
1 tsp. Salt
½ tsp. Cracked black pepper
Kitchen string
Oil

Preparation:

In medium saucepan, bring broth to a boil; add unpeeled shallots. Boil 5 minutes; drain and cool. Cut off root end; peel. In medium skillet, melt butter. Stir in mushrooms and garlic; sauté until liquid is absorbed (about 5 minutes). Stir in parsley. Make a horizontal cut along one side of tenderloin almost to other edge; open flat. Pound with meat mallet to a rectangular shape about ½ “ thick. Sprinkle evenly with salt and pepper. Spread with mushroom mixture. Arrange a row of shallots lengthwise, about 2” from one edge of meat. (You may not use all the shallots.) Roll meat up and over shallots; continue to roll up jelly-roll style. Tie with kitchen string in several places along width and 1 around length of roll. Refrigerate, covered, several hours.

To Roast: Arrange roast on rack in shallow pan. Brush with oil. Insert meat thermometer in thickest part. Roast in preheated 425-degree oven to desired doneness (35-40 minutes for rare, 140-degrees on meat thermometer; 40-50 minutes for medium, 150-degrees on meat thermometer). Let stand, covered, 10 minutes before carving.

Tip: For ease in carving, hold filling in end and slice w/ an electric knife. 1 (8oz) pkg. Cipolline onions may be substituted for shallots.