This was ALMOST fantastic. For me, the sauce was a bit overwhelming when paired with the strong bacon flavor in the stuffing. Next time I will either cut back on the amount of bacon or switch to a simple jus. And maybe have the butcher prep the meat for stuffing ;-) But overall a successful dish and it makes quite a presentation at a dinner party.
Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce
apfusco Posted: 12/17/13
JK5cook Posted: 02/01/14
Was planning a dinner party when this issue arrived and decided to try this beautiful roast. I followed the recipe exactly. It was delicious & everyone raved. The next day my husband said, "This should be Christmas dinner." We were having a bigger crowd for Christmas, so I doubled the filling and had 2 roasts. Both times I made this, I did the filling and rolling early in the day. It is a great make-ahead meal, and that let me really enjoy time with our guests. I didn't love the sauce, and the first time I made it I noticed there was a lot of sauce leftover - which means that no one else loved it either. For Christmas I skipped the sauce, and no one seemed to miss it. It will be a special occasion meal for us, since the beef is expensive. I am sure you could experiment with other fillings, but this one was delicious, moist & relatively healthy. I highly recommend this!
verobeacher Posted: 11/21/13
Beautiful presentation and amazing combination of flavors. The truffle wine sauce was out of this world - really made the meal stand out. It does take some time to prepare (a lot of chopping and sautéing) but well worth the time and effort. I will save this one for special occasions.
TwylaS Posted: 03/01/14
I made this with a pork loin instead of beef and it turned out fantastic. I disagree with a couple of the other comments regarding the sauce and thought it was delicious and added so much to the dish.
CarolineNY Posted: 01/27/14
This recipe is delicious! It takes time to mince all the ingredients but it can be prepared ahead of time. I think you can probably get away with 1 tsp of truffle oil, for those family members that are not to fond of it. I paired it with sautéed asparagus in olive oil and garlic, nice and simple so not to compete with the flavors of the tenderloin.
c4given Posted: 12/25/13
This was a wonderful concept to build upon. I tweaked the recipe just a bit b/c I didn't have any truffle oil, spinach, or mushrooms. I used a homemade pureed artichoke/Italian cheese sauce with onions to stuff it. I had a sirloin roast instead of a tenderloin that we literally beat the heck out of. It turned out delicious. Thank-you for this wonderful recipe!!
NicolaD Posted: 01/01/14
Absolutely delicious easy to make prepared ahead of time then put in oven while relaxing!!!