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Tenderloin with Cremini-Apricot Stuffing

This simple but special dish will get rave reviews. The cooking juices leave the beef very moist and the stuffing complements it well. —Marie Rizzio, Interlochen, Michigan
  • Total Time
    Prep: 35 min. Bake: 35 min. + standing
  • Makes
    10 servings


  • 1 cup sliced baby portobello (cremini) mushrooms
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 2 tablespoons butter
  • 1/2 cup chopped dried apricots
  • 1 tablespoon minced fresh rosemary
  • 1 beef tenderloin roast (2-1/2 pounds)
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large skillet, saute the mushrooms, onion and celery in butter until tender. Transfer to a small bowl; stir in apricots and rosemary. Cool slightly.
  • Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
  • Spread mushroom mixture over meat. Roll up jelly-roll style, starting with a long side. Tie at 1-1/2-in. to 2-in. intervals with kitchen string.
  • Combine the oil, garlic, salt and pepper; rub over roast. In a large ovenproof skillet, brown roast on all sides.
  • Bake at 425° for 35-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing. Place slices on a platter and spoon pan juices over the top.
Ham & Cheese Stuffed Tenderloin: Omit stuffing. Prepare roast as directed. Layer with 1/4 pound sliced provolone, 6 cups fresh spinach and 1/2 pound thinly sliced deli ham; press down gently. Roll up, starting with a long side; secure with string. Proceed as directed.
Nutrition Facts
1 serving: 219 calories, 10g fat (4g saturated fat), 56mg cholesterol, 143mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

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