MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Holiday Stuffed Beef Tenderloin
Categories: Beef, Mushrooms, Herbs, Breads
Yield: 8 servings

4 ts Olive oil; divided
2 Shallots; minced
8 oz Pkg sliced cremini
- mushrooms
3 cl Garlic; mincedm, divided
1 tb Chopped fresh thyme; +
- additional for garnish
1 1/2 ts Chopped fresh parsley; +
- additional for garnish
1/4 c Dry sherry or red wine
- vinegar
3 lb Beef tenderloin
1/2 c Fresh whole wheat bread
- crumbs
1 ts Salt
1/2 ts Black pepper

Set oven @ 425ºF/218ºC.

Heat 2 teaspoons oil in large skillet over medium heat.
Add shallots; cook and stir 5 minutes or until tender.
Add mushrooms, cook and stir 8 minutes or until
softened. Stir in 1 clove garlic, 1 tablespoon thyme and
1 1/2 teaspoons parsley; cook and stir 1 minute.

Pour dry sherry into skillet. Bring to a boil over
medium heat; boil 2 minutes or until sherry is reduced
by about half. Cool slightly.

Cut beef tenderloin lengthwise. (Do not cut all the way
through). Open up beef; cover with plastic or waxed
paper. Pound using meat mallet to 1/2-inch thickness.

Stir bread crumbs into mushroom mixture; spread evenly
onto center of beef, leaving 1-inch border around edges.
Roll up beef jelly-roll style. Secure with kitchen
string at 1-inch intervals. Place beef on rack in
shallow roasting pan.

Combine remaining 2 teaspoons oil, 2 cloves garlic, salt
and pepper in small bowl. Rub mixture evenly over beef.

Roast 35 to 40 minutes for medium rare (135°F) or until
desired doneness is reached. Remove roast to carving
board; tent loosely with foil. Let stand 15 to 20
minutes before carving and serving. Sprinkle with
additional thyme and parsley, if desired.

Yield: 8 servings

RECIPE FROM: https://www.diabetesselfmanagement.com

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