The recipe was quite easy, and the mixture of coating added a layer of great flavor and texture to the succulent beef tenderloin. My family certainly enjoyed it!
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minIngredients
Directions
Heat the oil and sauté onions, mushrooms, and red pepper flakes to taste until onions and mushrooms are tender, about 5 minutes.
Then mix walnuts, egg and bread crumbs, parsley, thyme and add to the cooked veggies.
Be sure it’s good and dry.
Put eight or so strings under the butterflied tenderloin.
Place filling/stuffing about 1 inch high along one side of beef.
Roll beef over and tie the strings.
Mix wine with a little of the oil and brush one the filet.
Roast at 425 degrees F for 10 minutes and then reduce to 350℉ (180℃) F for 30 to 35 minutes.
A instant read thermometer should read 160 degrees F.
Let meat rest and then slice into serving portions.
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