Roast Beef Tenderloin with Caramelized Onion and Mushroom Stuffing

Name: Roast Beef Tenderloin with Caramelized Onion and Mushroom Stuffing
Yield: Serves 4 to 6
Ingredients: 8 ounces, cremini mushrooms, cleaned, stems trimmed and broken into rough pieces; 1/2 tablespoon, unsalted butter; 1 1/2 teaspoons, olive oil; 1 , medium onion, halved and sliced 1/4 inch thick; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); 1/2 cup, Madeira or sweet Marsala wine; 2 pound, beef tenderloin, center-cut, trimmed of fat and silver skin; 1 1/2 teaspoons, kosher salt; 1 1/2 teaspoons, black pepper; 1/2 cup, lightly packed baby spinach; 3 tablespoons, olive oil; 4 tablespoons, unsalted butter, softened; 1 tablespoon, chopped fresh parsley leaves; 3/4 teaspoon, chopped fresh thyme leaves; 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); 1 tablespoon, whole grain mustard; 1/8 teaspoon, table salt; 1/8 teaspoon, ground black pepper

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Appears in Cook's Illustrated November/December 2006

SERVES4 to 6

TIME2 hours, plus 1 hour standing

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WHY THIS RECIPE WORKS

For a recipe for stuffed beef tenderloin with a deeply charred crust, a tender, rosy-pink interior, and an intensely flavored stuffing that stayed neatly rolled in the meat, we chose the almost perfectly cylindrical Châteaubriand and used a...

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