Kyle is a great asset to us because we constantly get question on how to prepare meats, so naturally I took advantage of this. I asked him to come up with a fancy yet simply tenderloin recipe that my customers could make at home. He did a great job and it was absolutely delish!
-1 Beef Tenderloin
-Handful of Baby Spinach
-1 Sweet Onion
-2 Cloves of Garlic
-1 1/2 Cups Sliced Button Mushrooms
-1 Sprig Fresh Rosemary
-1 Cup Finely Shredded Roasted Garlic Cheddar Cheese
1. You need to coarsely chop the sweet onion, slice the mushrooms, peel and slice the garlic, finely chop the rosemary (remember not the stem!), and finally grate that cheese!
2. Once you have prepped your food you are ready to start preparing the stuffing. You want to start by sauteing the onion, garlic, and rosemary in a Tbs. of butter or olive oil on high, at this point you also want to start preheating your oven to 350 degrees.
4.) While the stuffing is finishing up you want to start preparing your tenderloin. It should be already trimmed and peeled by your butcher shop- this is a good question to ask and if they are not already, ask the meat cutter to do so for you! Most likely the tenderloin will still have the silver-skin on it unless you specify otherwise. Not to worry you can simply remove it by inserting a knife through it and cutting it off lengthwise see picture:
Now that you have dealt with the silver-skin you need to open up the tenderloin so the stuffing has a place to rest. A simple incision lengthwise down the middle of the tenderloin will do. Remember you don't want to cut through it you just want to open it up see picture:
5.) You stuffing should be ready! Pour it down the middle of the tenderloin and then add that flavorful garlic cheddar cheese!
6.) You're going to want to tie the tenderloin so the stuffing doesn't fall out- cooking string or butchers twine will work. Once that is done place the tenderloin on a rack and a baking sheet. Now get ready for perfection!
7.) Put the tenderloin on the middle rack in the over at 350 degrees for 15-20 minutes for medium-rare to medium tenderloin. This will give you time to prepare any side dishes you have planned. When you pull the tenderloin from the over let it sit for 5-10 minutes in order to let the meat absorb any moisture or flavors from the stuffing. Tenderloin can sometimes be a dry piece of meat therefore this step is important!
8.)Slice the tenderloin in 1 to 1 1/2 inch medallions and serve!
Yum! Tenderloin is praised for it's tenderness but it can sometimes lack flavor because of how lean it is. This recipe packs in the flavor and it's kind of healthy!