Tenderloin of beef stuffed & roasted

By slicing the raw tenderloin, seasoning each slice, and spreading it with wine-flavored mushroom duxelles and then reforming the roast, you will have a deliciously flavored tenderloin that practically serves itself.

The duxelles stuffing

1 lb of fresh mushrooms finely minced
3 Tbsp of butter
1/4 cup minced shallots
1/2 cup of finely minced cooked ham
2 Tbsp of flour and 1/3 cup of Madeira
1 egg yolk
1/2 tsp of dried tarragon, salt and pepper

  • Heat the butter to foaming in a frying pan, sauté until all moisture evaporates and mushrooms brown lightly.
  • Sprinkle in the flour, mix well and blend in the wine. Stir over high heat for 1 minute.
  • Remove from heat and blend in the egg yolk, tarragon, salt and pepper.

Stuffing and tying the filet

You will need:

  • A double thickness of well-washed damp cheesecloth large enough to envelop beef
  • Cooking oil
  • White string
  • Tray
  • Pastry brush

All this can be done the day before – the roast will pick up added flavor.

  • Cut the meat into 1/2 inch thick slices.
  • Lay the cheesecloth on a tray and paint with cooking oil.
  • Salt and pepper each slice.
  • Spread with 1-1/2 Tbsp of duxelles and reform the roast.
  • Tie one loop of string around the lengh ot the roast then stretch the cheesecloth tightly over it.
  • Twist each end and tie securely with string.
  • Twist a tight spiral of string from one end of the roast to the other.

Browning and cover-roasting the beef

This should be done at least an hour before serving.

2-1/2 cups of brown stock
Cooking oil
2 Tbsp of butter
1/2 cup of onions
1/2 cup of carrots
bay leaf, thyme

  • Brown the roast in the cooking oil on a heavy frying pan.
  • Place it in an heavy casserole.
  • Discard the oil.
  • Melt the butter in the same pan and slightly brown the vegetables.
  • Stir in the herbs and strew the vegetables around the roast in the casserole.
  • Deglaze the pan with the stock and pour the liquid into a cup. Reserve.
  • Cover casserole and set over high heat until it sizzles, then place in middle level of an oven preheated to 375°F.
  • Roast for 30 to 40 minutes (125°F for red-rare) basting after 15 minutes.
  • Set beef on a hot serving platter and leave it for 15 minutes while finishing the sauce.


Reserved stock
1 Tbsp of tomato paste
1/2 Tbsp cornstarch blended with 1/4 cup of Madeira wine
2 Tbsp of butter
salt and pepper

  • Skim fat off cooking juices in the casserole.
  • Add tomato paste, stock and reduce slowly.
  • Stir in cornstarch and wine and simmer 2 or 3 minutes.
  • Correct seasonings.