The stuffing calls for fresh herbs you can purchase at your local grocery store or can easily grow in your own
indoor winter herb garden. The sauce combines the spice of onion, the tang of orange, and the warming effects of red wine. Irresistible!
Beef Tenderloin
step 1Preheat oven to 400°F.
step 2Melt butter in skillet until hot, add the onions, and sauté for 3 minutes over medium heat. Add the mushrooms and sauté for 1 minute. Add the herbs and sauté until the mushrooms start to brown. Add the sherry and continue cooking until the liquid is absorbed back into the mushrooms.
step 3Split the tenderloin lengthwise (or have your butcher do it). Sprinkle the inside of the tenderloin with salt and pepper.
step 4Evenly distribute the stuffing in the tenderloin.
step 5Close the tenderloin up and tie one end together with the cotton twine. Tie the tenderloin every 2-3 inches until closed up. Be sure that the ends are sealed well.
step 6Sprinkle with salt and pepper.
step 7Insert meat thermometer into tenderloin and roast in the oven at 400°F for 30 minutes.
step 8Raise the oven temperature to 450°F and roast for 10 more minutes until meat temperature is 140°F for medium rare or 155°F for medium.
step 9Take the tenderloin out of the oven and let rest for 10 minutes, covered in aluminum foil, so the juices will not leak away. Note that the temperature will increase about 5° while resting.
Shallot Orange Sauce
step 1Heat oil in skillet over medium flame until hot.
step 2Add the shallots and sauté until tender and golden brown.
step 3Add the rosemary and sauté for another minute. Add the rest of the ingredients and stir until combined.
step 4Bring the mixture to a boil.
step 5Reduce the sauce by two-thirds.
step 6Season with salt and pepper and serve.