Stuffed Beef Tenderloin


Stuffed Beef Tenderoin Right Off The Grill

Ingredients:

 
  • 1 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon each dried oregano, basil and thyme
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 beef tenderloin roast (3 to 4 pounds)

 
 
 
 
 STUFFING:

  •  2 cups sliced fresh mushrooms
  • 1/2 cup sliced red onions
  • 1/2  cup pine nuts
  • 1/2 cup almonds slivered 
  • 1/2 cup butter, cubed
  • 2 cups seasoned bread crumbs
  • 3/4 cup egg substitute
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon fennel seed
  • 1/2 teaspoon dried cilantro
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon pepper

 Directions:

 
  1. In a large resealable bag, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about three-fourths of the way through the tenderloin. Place in bag; seal and turn to coat. Refrigerate for 4 hours or overnight.
  2. In a large skillet, saute the mushrooms, onions and pine nuts and almonds in butter until onion is tender. Remove from the heat. Stir in the remaining stuffing ingredients. Drain and discard marinade. Open tenderloin; spoon stuffing on one side. Close and tie with butchers twine. Place on oiled grates and sear the tenderloin.  Then place in a greased shallow roasting pan on the grill grates.
  3. Leave on grill with indirect heat covered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before removing string and slicing. Yield: 12 servings.
  4. A smoke box can be added to the grill with your choice of wood chips.  This will add a smokey flavor.  I prefer the Jack Daniels wood chips.  It gives the tenderloin a smokey oak flavor with a hint of wiskey.  Make sure to soak the chips for at least 30 minutes.  (these can be found at Meijers)

12 Servings
Prep: 25 min. + marinating
Bake: 1-1/2 hours + standing

Right off the grill with Summer-Grilling.Com