Roast Beef Tenderloin with Caramelized Onion and Mushroom Stuffing

From Holiday Beef Tenderloin Dinner

Roast Beef Tenderloin with Caramelized Onion and Mushroom Stuffing

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...

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 "double-butterfly" procedure—making two cuts so the roast opened up into three parts (like a business letter). In this way the roast accommodated 50 percent more filling than a conventionally butterflied roast. We created a suitable crust for our tenderloin recipe in a shortened cooking time by coating the exterior of the roast with a layer of kosher salt an hour before searing, which allowed the salt to begin to break down the protein fibers in the outermost layer of meat, so that it browned quickly.

Watch the Full Episode

Holiday Beef Tenderloin DinnerSeason 8, Ep. 811

Add a rich stuffing to beef tenderloin, and you’ve got the ultimate main course, at least in theory. But making a tenderloin through can be a challenge—this is an expensive piece of meat, so you don’t...