Stuffed Beef Tenderloin with Portobello Mushrooms

*For suggested internal temperatures for beef, visit:

Stuffed Beef Tenderloin with Portobello Mushrooms

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Servings 5


  • 3 tbsp Extra virgin olive oil, divided
  • 1 large Leek, thinly sliced
  • 12 oz Baby Portobello mushrooms, diced
  • 2 Garlic cloves, minced
  • Sea salt and black pepper, to taste
  • 2 cup 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
  • 1 1/2 lbs Beef tenderloin roast, butterflied
  • 1 large Red onion, cut into thick slices
  • 4 Shallots, halved
  • 6 medium Rainbow carrots, peeled and cut into 2” chunks
  • 4 sprigs Fresh thyme
  • 1 cup Beef broth, preferably organic
  • 2 tbsp Unsalted butter


  • Place the top oven rack in the center position and pre-heat the oven to 400°F
  • Heat two tablespoons olive oil in a large, high-sided 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 color and most of the water from the mushrooms evaporates approximately 8-10 minutes
  • Add the spinach and fresh herbs. Continue cooking until the spinach wilts, approximately 1-2 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 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 (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, as desired, and place in the center 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 broth and place in the pre-heated oven to roast until the beef reads between 125°F-130°F* for medium-rare on an instant-read thermometer, approximately 35-40 minutes. (The temperature will rise another 5-10 degrees while resting).
  • 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!


Keyword Stuffed Beef Tenderloin

Stuffed Beef Tenderloin

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