If you are looking for a tasty dish to serve on a special occasion, or just when the family come round at the weekend, a lovely piece of beef tenderloin is hard to beat. It is one of the best cuts of beef out there for quality and taste and is not only moist and tender but surprisingly simple to cook. This beef tenderloin recipe is stuffed with spinach and mushrooms and is accompanied with a rich and flavoursome sauce made from red wine and truffle oil. It is great for dinner parties as it serves up to 12 people.
The beautiful flavours and textures throughout the dish mean side dishes really don’t need to be fancy. Roast or mash potatoes along with any combination of seasonal vegetables are all you really need. When choosing a red wine for the sauce, Pinot Noir is a great choice but choose whatever you prefer.
- 2 ½ tbsps olive oil
- 3 slices of smoked bacon, finely chopped
- ½ cup of chopped shallots
- 16oz cremini mushrooms , finely chopped
- 1 tbsp minced garlic
- 3 cups of unsalted beef stock
- 6oz chopped baby spinach
- 3lb beef tenderloin, trimmed
- 1 ½ tsps salt
- 1 tsp ground black pepper
- 1 cup red wine
- 3 sprigs of thyme
- 5 tsps all-purpose flour
- 3 tbsps butter
- 2 tsps truffle oil
- Place a skillet over a medium heat. Swirl a tablespoon of olive oil around the pan. Add in the bacon and cook for 2 minutes, add the shallots and cook for another 2 minutes and then add the mushrooms and cook for a further 3 minutes. Stir every now and then throughout this stage.
- Turn up the heat to medium high, add the garlic and sauté for 30 seconds.
- Add half a cup of beef stock and cook until almost evaporated. This should take around 8 minutes and remember to stir occasionally. Add in the spinach and cook for a further minute.
- Preheat your oven to 180C.
- Using a sharp knife cut the beef horizontally through the middle but not all the way through; you want to be able to open it up flat like a book. Put the beef between two pieces of cling wrap and using a meat mallet pound it until it is half an inch thick.
- Brush the beef with 1 ½ teaspoons of olive oil; sprinkle with ½ a teaspoon of black pepper and a ¾ teaspoon of salt.
- Spread the mushroom mix you cooked earlier over the beef leaving half an inch around the edge. Roll up the beef and tie with twine every 2 inches. Brush the beef with an even coating with the rest of the olive oil and season with a ¼ teaspoon of pepper and ½ teaspoon of salt.
- Put the beef on a baking tray and cook in the oven for 30 minutes. Raise the oven temperature to 230C and cook for a further 25-30 minutes. Leave the beef to rest for 15 minutes before carving into 12 slices.
- For the sauce, mix together the rest of the beef stock, red wine and thyme and then bring to the boil. Cook for around 25 minutes until it has reduced to around 1 cup. Discard the sprigs of thyme.
- In a small bowl add a ¼ cup of this stock mixture to the flour and whisk until smooth. Add this to the rest of the stock mixture.
- Bring to the boil and cook for 1 minute, remembering to stir occasionally. Remove from the heat and stir in the butter, truffle oil and any remaining salt and pepper. Serve the sauce with the beef.