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A yummy beef fillet recipe stuffed with mushroom and herbs

Whilst beef fillet is an expensive cut of beef, by adding the tasty mushroom and herb stuffing along with the vegetables in this recipe, a little goes a long way, so you can serve 6 people with just 750 grams (1 1/2lbs) of beef.

Make sure you allow time for the cooked fillet to rest for a least five minutes so it remains tender and juicy,

See the recipe’s notes section on how to cook the beef fillet exactly to your liking. Enjoy!

A delicious recipe for fillet of beef stuffed with mushrooms

Scrumptious Beef Fillet Stuffed with Mushrooms

A scrumptious roasted beef fillet recipe with a delicious stuffing of portabello mushrooms, leeks, spinach and flavoured with fresh rosemary parsley and thyme.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine British
Servings 6 people
Calories 529 kcal

Equipment

Ingredients
 
 

  • 3 tbsp olive oil extra virgin. divided
  • 1 large leek thinly sliced
  • 350 g baby Portobello mushrooms diced
  • 2 cloves garlic grated/minced
  • 2 cups baby spinach tough stems removed
  • 2 tsp fresh thyme leaves
  • 2 tsp fresh rosemary leaves chopped
  • 1 1/2 tbsp fresh parsley chopped
  • 1/4 cup Parmesan cheese freshly grated
  • 750 g beef tenderloin roast butterflied
  • 1 large red onion cut into thick slices
  • 4 large shallots halved
  • 6 medium carrots preferably organic, peeled and cut into 50mm/2” chunks
  • 4 sprigs fresh thyme
  • 1 cup beef stock/broth preferably organic
  • 2 tbsp unsalted butter
  • sea salt and black pepper to taste

Instructions
 

  • Place the top oven rack in the centre position and pre-heat the oven to 400°F/200°C/Gas Mark 6.
  • Heat two tablespoons olive oil in a large, high-sided frying pan/skillet over medium heat. Add the leeks, mushrooms, and garlic. Season with salt and black pepper, to taste, and stir to combine.
  • Cook, stirring occasionally until the vegetables develop some colour and most of the water from the mushrooms evaporates about 8-10 minutes.
  • Add the spinach and fresh herbs. Continue cooking until the spinach wilts, about 2 minutes. Remove from heat and set aside.
  • Place the butterflied beef tenderloin between two sheets of plastic wrap or wax paper and gently pound with a meat mallet or rolling pin to a 12.5mm/½-inch even thickness. Brush the surface of the beef with the remaining olive oil and generously season with salt and black pepper, to taste.
  • Stir the Parmesan cheese into the mushroom-spinach mixture until combined. Evenly spread the mixture over the beef tenderloin, leaving a small border 12.5mm – 25mm (½-1 inch) around the edges.
  • Carefully roll up the tenderloin like a jelly roll and secure with kitchen twine. Season the outside of the beef with additional salt and black pepper, to taste and place in the centre of a roasting pan lined with the sliced red onions.
  • Nestle the shallots and carrots around the beef and tuck in the fresh thyme sprigs. Add the beef stock/broth and place in the preheated oven to roast until the beef reads between 54°C/130°F* for medium-rare on an instant-read thermometer, about 35-40 minutes. (The temperature will rise another 5 degrees or so while resting). See notes if you like your beef to be cooked differently.
  • Transfer the beef tenderloin to a serving platter and cover loosely with foil to keep warm. If necessary, return the vegetables to the oven for another 10-15 minutes, or until fork-tender.
  • Transfer the veggies to the serving platter and pour the pan juices into a medium saucepan. Place over medium-high heat and reduce for approximately 5 minutes, stirring occasionally. Add the butter and stir to emulsify the butter and thicken the sauce.
  • Carve the stuffed tenderloin and serve immediately with the roasted vegetables and pan sauce. Enjoy!

Notes

Notes:
Thermometer readings allowing the temperature to rise a little during the resting time.
Medium cooked beef with a pink centre cook until 60°C/140°F
Medium-well beef with a slightly pink centre cook until 63°C/145°F
Well-done with little or no pink centre cook until 68°F /155°F
Tip:
Use an instant-read thermometer to determine when the internal temperature is 5°F/3°C below the desired result. The temperature will continue to rise while the meat rests.
I use the ThermPro digital food thermometer, You can place it in the meat while roasting and it will let you know when it's done to your liking.
The ThermPro has both Celsius and Farenheight readings with alarms.
 

Nutrition

Sodium: 339mgCalcium: 116mgVitamin C: 14mgVitamin A: 11651IUSugar: 7gFiber: 4gPotassium: 974mgCholesterol: 101mgCalories: 529kcalSaturated Fat: 15gFat: 40gProtein: 28gCarbohydrates: 16gIron: 4mg
Keyword Stuffed Beef Fillet Recipe
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