Marinated Stuffed Fillet of Beef

Recipe from

Southern Living


1 pound fresh mushrooms, sliced
1 bunch green onions, chopped
1/4 cup chopped fresh parsley
1 teaspoon vegetable oil
1/2 cup soy sauce
1/3 cup dry white wine
2 garlic cloves, minced
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon vegetable oil
1 (4-pound) beef tenderloin, trimmed
1 cup water


Sauté first 3 ingredients in 1 teaspoon hot vegetable oil in a large skillet over medium-high heat 10 minutes or until all liquid is evaporated; cool.

Stir together soy sauce and next 5 ingredients.

Make a 1-inch-deep cut lengthwise down top of tenderloin; spoon mushroom mixture into cut. Tie tenderloin with cotton string at 1-inch intervals; place in a large shallow dish. Pour soy sauce mixture over top; cover and chill 2 to 8 hours, turning occasionally.

Remove tenderloin from marinade, reserving marinade; place tenderloin on a lightly greased rack in a roasting pan. Add 1 cup water to roasting pan.

Bring reserved marinade to a boilin a small saucepan over medium-high heat. Boil 1 minute.

Bake tenderloin at 425° for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 145° (medium-rare) to 160° (medium), basting occasionally with reserved marinade and covering with aluminum foil the last 30 minutes. Let stand 10 minutes before slicing.


July 1999
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