Last updated 6/12/2012 1:08:07 AM. Recipe ID 34457. Report a problem with this recipe.
Title: Beef tenderloin
Categories: Beef, Main dish
Yield: 1 Servings
1 Whole tenderloin, beef
Red bell pepper
1/4 c Bread crumbs
1/4 c Parsley; chopped
Heat the oil and saute all until dry. Then mix egg and bread crumbs,
parsley, thyme and add to the cooked veggies. Be sure it's good and
dry. Put eight or so strings under the butterflied tenderloin. Place
filling/stuffing about 1 inch high along one side of beef. Roll beef
over and tie the strings. Mix wine with a little of the oil and brush
one the filet. Roast at 425F for 10 minutes and then reduce to 350F
for 30 to 35 minutes. A instant read thermometer should read 160F.
Let meat rest and then slice into serving portions.
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