For an easy, elegant meal, serve family and friends Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce. Our secrets for the best beef tenderloin: Cook it quickly, keep it moist, and use a trustworthy thermometer. Pull the tenderloin from the oven right when it hits 125', and residual heat will take it to perfection.
Wonderful! Takes time and planning but worth the effort. We had a hard time pounding out the tenderloin...resorted to using a massive rolling pin. Middle slices were buttery tender...outer more done as would be expected. LOVED the truffle sauce, but we are huge truffle lovers. If you are on the fence or have guests you are unsure of...make 2 sauces or one with less truffle.
We made this for Christmas Eve and it was slightly overcooked which was disappointing. But it was good. The presentation was not the nice spiral that you see in the picture. The say to pound to 1/2-inch thick and the picture looks a lot thicker! We had the butcher butterfly the meat and it had holes in it so was a little ragged. The stuffing was great! and i doubled the sauce which was also good! CL says it serves 12 which would be about 1/4#/pp. I changed the serving to 10 which is more like 1/3+/pp. Next time I would bake the beef at 425 degrees for 30 minutes instead of the method called for here. The meat thermometer is worthless with a stuffed tenderloin when the meat is so thin.
This is one of the best meals I've made!!! Didn't get 12 full servings even when purchased a larger roast that the recipe calls for. LOVE this meal for the great flavors and the ease of prepping earlier, then just tossing it in the oven. Am a big fan of truffle oil, but a little does go a long way!! Sauce is amazing.
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.
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!
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.
Absolutely delicious easy to make prepared ahead of time then put in oven while relaxing!!!
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!!
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.
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.
