Stuffed Beef Tenderloin

Ingredients

• 1.5 pound beef tenderloin 
• 1 tablespoon butter 
• 1 cup mushrooms fresh chopped
• 0.3 cup red wine 
• 5 servings salt and pepper black freshly ground
• 0.3 cup shallots chopped

Equipment

• frying pan
• oven
• roasting pan
• meat tenderizer

Directions

1. Preheat oven to 350 degrees F.
2. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside.
3. In a medium skillet, melt butter and cook shallots and mushrooms until tender.
4. Add wine and cook over medium heat for about 5 minutes or until liquid is reduced.
5. To stuff and roll the tenderloin, open (or butterfly) the beef and flatten with a meat mallet.
6. Sprinkle with salt and pepper, to taste. Spoon mushroom mixture down the center of tenderloin. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals.
7. Place roll in roasting pan.
8. Bake for 45 minutes for medium-rare.
9. Let stand for 5 minutes before slicing.