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Stuffed Tenderloin With Mushroom Gravy - GH 12/00

Stuffed Tenderloin With Mushroom Gravy - GH 12/00 comes together with Mushroom Stuffing, Dried Porcini Mushrooms, Butter Or Margarine, White Bread, and Loosely Packed Fresh Parsley Leaves. Serves 10. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• Mushroom Stuffing
• 1/2 oz
• 4 tbsp
• 2 slice
• 1/2 cup
• 1 tbsp
• 12 oz
• 10 oz
• 4
• 3/4 tsp
• 1/4 tsp
• 1/4 cup
• 1 tbsp
• 1 tsp
• 1 tsp
• 1 tsp
• 1
• 2 tbsp
• 14 1/2 oz
• 1 tbsp
• 10 oz
• 2 tbsp

Method (preview)

1. 1

   With slotted spoon remove porcini from soaking liquid, reserving liquid.

2. 2

   Rinse porcini to remove any sand; chop.

3. 3

   Add chopped porcini to mushroom mixture in skillet.

4. 4

   Strain porcini soaking liquid through sieve lined with paper towel; reserve for Mushroom Gravy.

5. 5

   Prepare Beef Tenderloin: In cup, mix oil, salt, pepper, and thyme.

6. 6

   Rub herb mixture all over tenderloin.

7. 7

   Turn thinner end under tenderloin to make meat an even thickness.

8. 8

   With sharp knife, cut 1 1/2" deep lengthwise slit in tenderloin, starting 2 inches from thicker end and ending 2 inches from thinner end.

9. 9

   Preheat oven to 425.

10. 10

    Spoon cooled Mushroom Stuffing into slit in tenderloin.

11. 11

    With string tie tenderloin at 2" intervals to help hold it's shape during roasting.

12. 12

    Place stuffed tenderloin on rack in large roasting pan (17 x 11 1/2"); roast 1 hour or until meat thermometer reaches 140 degrees.

13. 13

    Internal temperature of meat will rise to 145 (medium-rare) upon standing.

14. 14

    Or, roast to desired doneness.

15. 15

    Remove tenderloin from oven; sprinkle remaining bread mixture over stuffing.

16. 16

    Roast tenderloin 5 minutes longer or until bread topping is golden.

17. 17

    Transfer tenderloin to large platter; let stand 10 minutes for easier slicing.

18. 18

    In 12" skillet, melt butter over medium-high heat.

19. 19

    Add mushrooms and cook 10 minutes or until mushrooms are golden and all liquid evaporates, stirring occasionally.

20. 20

    Stir in flour; cook 1 minute, stirring.

21. 21

    Gradually stir meat-juice mixture into mushrooms and cook, stirring constantly, until gravy boils and thickens slightly; boil 1 minute.

22. 22

    To serve, remove string from tenderloin. Cut tenderloin into slices; serve with Mushroom Gravy.

23. 23

    "Good Housekeeping, December 2000"