To more easily serve this at a buffet, cut the uncooked, stuffed tenderloin in half crosswise. Then you can cook half for the beginning of the party and the other half midway through.
How to Make It
Step 1
Preheat the oven to 450º.
Step 2
Melt butter in a large nonstick skillet over medium-high heat. Add shallots, onion, and garlic to pan; sauté 3 minutes. Add mushrooms, oregano, thyme, and 1/2 teaspoon salt to pan; sauté 5 minutes or until liquid evaporates and mushrooms darken. Add sherry to pan; cook 2 minutes or until liquid evaporates. Transfer mixture to a large bowl. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Stir breadcrumbs into mushroom mixture. Cool.
Step 3
Slice beef lengthwise, cutting to, but not through, other side. Open the halves, laying beef flat. Slice each half lengthwise, cutting to, but not through, other side. Place heavy-duty plastic wrap over beef; pound to an even thickness using a meat mallet or small heavy skillet. Spread mushroom mixture down center of beef, leaving a 1/2-inch border. Roll up beef, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with heavy string. Rub beef with remaining 1 teaspoon salt and pepper.
Step 4
Place beef on a broiler pan coated with cooking spray. Bake at 450° for 40 minutes or until a thermometer registers 135° or until desired degree of doneness. Remove beef from oven; let stand 10 minutes. Slice.
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