Roast Beef Tenderloin with Dried Fruit and Nut Stuffing

Name: Roast Beef Tenderloin with Dried Fruit and Nut Stuffing
Yield: Serves 4 to 6
Ingredients: 2 teaspoons, olive oil; 1 , large shallot, minced (about 3 tablespoons); 1/4 cup, chopped prunes; 1/4 cup, dried chopped apricots (unsulfured); 2/3 cup, ruby port; 1/2 teaspoon, minced fresh thyme leaves; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 2 tablespoons, balsamic vinegar; 2 pound, beef tenderloin, center-cut, trimmed of fat and silver skin; 1 1/2 teaspoons, kosher salt; 1 1/2 teaspoons, black pepper; 2 tablespoons, toasted pecans, chopped; 3 tablespoons, olive oil; 1 ounce, Stilton cheese, crumbled; 3 tablespoons, unsalted butter, softened; 1/8 teaspoon, table salt; 1 tablespoon, chopped fresh parsley leaves

5 comments

Appears in Cook's Illustrated November/December 2006

Beef tenderloin is perfect holiday fare. Add a rich stuffing and you've got the ultimate main course—at least in theory.

SERVES4 to 6

TIME2 hours, plus 1 hour standing

Roast Beef Tenderloin with Dried Fruit and Nut Stuffing

WHY THIS RECIPE WORKS

For a stuffed beef tenderloin recipe 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 &qu...

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