Duxelles-Stuffed Tenderloin
Recipe information
Yield
serves 8-12 as an entrée, 20-30 as an appetizer
Ingredients
Duxelles
Meat
Preparation
Step 1
For the duxelles, combine the mushrooms, butter, wine, shallots, salt, and pepper in a saucepan. Cook over medium-low heat until the mushrooms cook down and the liquid is completely evaporated. The duxelles can be made well in advance and refrigerated.
Step 2
Place the spinach in a saucepan; sprinkle it with a few drops of water, cover, and cook over low heat just until the spinach is barely wilted. Drain and set aside.
Step 3
Lay the beef on a flat surface and sprinkle it with 1/2 teaspoons of the kosher salt; rub the garlic into the meat. Slice the cheese fairly thin and lay it on top of the meat, leaving a 2-inch border all around. Place the spinach on top of the cheese, followed by the duxelles, forming the filling into a long, narrow mound. Bring the sides of the meat together, overlapping the sides. Continue to shape and form the tenderloin to create a nice tight loaf. Sprinkle with the pepper and the remaining 1 1/2 teaspoons kosher salt. Lay out the prosciutto on a large flat surface lined with waxed paper, forming a rectangle of prosciutto to accommodate the tenderloin. Lay the tenderloin on one end of the prosciutto slices and roll, using the waxed paper to help you. Roll until the prosciutto is snugly wrapped around the beef. Using 4 feet of cotton kitchen twine, tie one end of the tenderloin, then tie the meat much as you would lace your tennis shoes. Tie this on the snug side to allow for a little shrinkage of the meat. Drizzle olive oil over the meat, gently rubbing it over the entire roast. Bake in a preheated 450-degree oven for 45 minutes, or until a meat thermometer registers 140 degrees for medium-rare, 160 degrees for medium, and 170 degrees for well-done.
