Roast Beef Tenderloin with Dried Fruit and Nut Stuffing

Published November 1, 2006.

Why this recipe works:

For a stuffed beef tenderloin recipe with a deeply charred crust, a tender, rosy-pink interior, and an intensely flavored stuffing that stayed neatly rolled in the meat, we chose the almost perfectly cylindrical Châteaubriand and used a "double-butterfly" procedure—making two cuts so the roast… read more

For a stuffed beef tenderloin recipe with a deeply charred crust, a tender, rosy-pink interior, and an intensely flavored stuffing that stayed neatly rolled in the meat, we chose the almost perfectly cylindrical Châteaubriand and used a "double-butterfly" procedure—making two cuts so the roast opened up into three parts (like a business letter). In this way the roast accommodated 50 percent more filling than a conventionally butterflied roast. We created a suitable crust for our tenderloin recipe in a shortened cooking time by coating the exterior of the roast with a layer of kosher salt an hour before searing, which allowed the salt to begin to break down the protein fibers in the outermost layer of meat, so that it browned quickly.

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Serves 4 - 6

The Chateaubriand is a cut taken from the center of the tenderloin. It should be an even thickness from end to end, without any portion of the butt end attached. The stuffing can be made a day in advance, but it must be microwaved to just room temperature before being stuffed into the roast. The roast can be stuffed, rolled, and tied the day before cooking. When carving the roast, the kitchen twine performs two duties. First, and more important, it keeps the roast intact while carving. Second, it provides a good guideline for carving the roast—simply cut the meat into thick slices between each piece of twine. If serving a crowd, this recipe can be doubled to make two roasts. Follow the recipe as directed, searing the roasts one after another, cleaning the pan and adding new oil after searing the first roast.

Ingredients

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