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  • Writer's pictureKanning Kathy

Stuffed Beef Tenderloin with Portobello Mushrooms

Prep time: 20 minutes Cook time: approximately 1 hour

Serves: 4-6 Ingredients:

3 T. extra virgin olive oil, divided 1 large leek, thinly sliced 12-oz. 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 1½ T. fresh parsley, chopped ¼ c. Parmesan cheese, freshly grated 1½ lbs. beef tenderloin roast, butterflied 1 large red onion, cut into thick slices 4 shallots, halved 6 medium rainbow carrots, peeled and cut into 2” chunks 4 sprigs fresh thyme 1 c. beef broth, preferably organic 2 T. unsalted butter


  • 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 a ½-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 saucepan. 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!

*For suggested internal temperatures for beef, visit:



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