Beef tenderloin with Madeira mushroom stuffing

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20 min


10 to 12 servings

* PLUS Cooking time: 11 minutes, Roasting Time: 30 minutes
Beef tenderloin with Madeira mushroom stuffing

James Tse


  • 2 14-g pkgs dried shiitake mushrooms
  • 2 garlic cloves , minced
  • 1 small sweet onion , finely chopped
  • 3 tbsp butter
  • 1/2 cup Madiera, port or dry sherry
  • 1/2 tsp dried thyme
  • 2 roasted red peppers , drained
  • 1/2 cup coarsely chopped Italian parsley
  • 1 cup freshly grated parmesan
  • 1.5 to 2 kg beef tenderloin , at room temperature


  • For stuffing, place dried mushrooms in a bowl. Pour in enough boiling water to cover. Let stand until soft, 20 min. Meanwhile, prepare garlic and onion. Melt 2 tbsp (30 mL) butter in a large frying pan over medium heat. Add garlic and onion. Stir often until softened, 5 min. When mushrooms are soft, drain. Squeeze out excess liquid, then finely chop. Add to onion along with Madeira, thyme and pinches of salt. Stir often until most of the liquid has evaporated, 6 min. Meanwhile, pat peppers dry, then slice into thin strips. Chop parsley. Turn mushroom mixture into a bowl. Stir in peppers, parsley and Parmesan. Taste. Add more salt if needed. Use right away or refrigerate, covered, up to 2 days. Bring to room temperature before stuffing the tenderloin.
  • For beef, preheat oven to 450F (230C). Lightly oil a large rimmed baking sheet. To create a hole for stuffing, use the tip of a knife and make a small cross in the centre of both ends of meat. Insert the handle of a long wooden spoon into the cross at one end and push handle into meat parallel to the board until it pierces through the other end. If handle doesn’t reach all the way through, repeat on the opposite end. Remove spoon. Widen holes by inserting your finger and wiggling back and forth.
  • Scoop up some mushroom mixture with a large pointed spoon. Insert spoon point into meat opening and push in stuffing. Use the handle of the wooden spoon to push stuffing into the centre of meat. Repeat at the opposite end until you cannot add any more stuffing. Leave 1/2-in. (1-cm) space at both ends. Stuffing expands as it cooks. Close end and fasten with toothpicks. Rub the remaining tbsp (15 mL) of butter over meat. Generously sprinkle with salt and pepper. Place on baking sheet.
  • Roast in centre of oven until a thermometer inserted into centre reaches 130F (55C) for medium-rare, 25 to 40 min depending on meat thickness. If roast is thin, check after 20 min. Place on a cutting board and loosely cover with foil. Let stand 10 min before slicing. Drizzle pan juices over slices. Roast is good warm or at room temperature.

Nutrition (per serving)

  • Calories
  • 248,
  • Protein
  • 29 g,
  • Carbohydrates
  • 6 g,
  • Fat
  • 11 g,
  • Fibre
  • 1 g,
  • Sodium
  • 251 mg.

Madeira – a fortified wine from Portugal – lends rich flavour to this show-offy stuffed tenderloin. Sherry also works well.


Stuff meat but do not roast. Wrap and refrigerate up to a day. Bring to room temperature before roasting.