Roast Beef Tenderloin with Caramelized Onion and Mushroom Stuffing

Name: Roast Beef Tenderloin with Caramelized Onion and Mushroom Stuffing
Yield: Serves 4 to 6
Ingredients: 8 ounces, cremini mushrooms, cleaned, stems trimmed and broken into rough pieces; 1/2 tablespoon, unsalted butter; 1 1/2 teaspoons, olive oil; 1 , medium onion, halved and sliced 1/4 inch thick; 1/4 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); 1/2 cup, Madeira or sweet Marsala wine; 2 pound, beef tenderloin, center-cut, trimmed of fat and silver skin; 1 1/2 teaspoons, kosher salt; 1 1/2 teaspoons, black pepper; 1/2 cup, lightly packed baby spinach; 3 tablespoons, olive oil; 4 tablespoons, unsalted butter, softened; 1 tablespoon, chopped fresh parsley leaves; 3/4 teaspoon, chopped fresh thyme leaves; 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); 1 tablespoon, whole grain mustard; 1/8 teaspoon, table salt; 1/8 teaspoon, ground black pepper

Main Courses
Vegetables
Beef
Roasts
Easter
Holiday

Appears in Cook's Illustrated November/December 2006, America's Test Kitchen TV

Beef tenderloin is perfect holiday fare. Add a rich stuffing and you've got the ultimate main course—at least in theory.

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES 4 to 6

TIME 2 hours, plus 1 hour standing

Why This Recipe Works

This is a members' feature.