Stuffed Beef Tenderloin With Burgundy-Mushroom Sauce Recipe

This stuffed beef tenderloin is a show-stopping dish that is perfect for special occasions. The tenderloin is filled with a flavorful mixture of mushrooms, onions, and breadcrumbs, then roasted to perfection. The dish is served with a rich and savory burgundy-mushroom sauce that complements the beef beautifully. With its impressive presentation and delicious flavors, this recipe is sure to impress your guests.

23 Rating -
Non Vegdiet
1hr 45minstotal
Stuffed Beef Tenderloin With Burgundy-Mushroom Sauce

ingredients serve

Ingredients for Stuffed Beef Tenderloin With Burgundy-Mushroom Sauce Recipe

  • 0.13 Beef Tenderloin
  • 1/4 tablespoon Butter
  • 1 ounce Mushrooms, Finely Chopped
  • 0.13 Small Onion, Finely Chopped
  • 1/4 cloves Cloves Garlic, Minced
  • 0.13 cup Breadcrumbs
  • 1/4 tablespoon Chopped Fresh Parsley
  • As required Salt And Pepper To Taste
  • as needed For The Burgundy Mushroom Sauce
  • 1/4 tablespoon Butter
  • 1 ounce Mushrooms, Sliced
  • 1/4 tablespoon All Purpose Flour
  • 0.13 cup Beef Broth
  • 0.06 cup Burgundy Wine
  • As required Salt And Pepper To Taste

Directions: Stuffed Beef Tenderloin With Burgundy-mushroom Sauce Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C).
  • STEP 2.In a skillet, melt butter over medium heat. Add mushrooms, onions, and garlic, and cook until softened.
  • STEP 3.Remove from heat and stir in breadcrumbs, parsley, salt, and pepper.
  • STEP 4.Butterfly the beef tenderloin by cutting it lengthwise, leaving one edge intact.
  • STEP 5.Open the tenderloin like a book and pound it to an even thickness.
  • STEP 6.Spread the mushroom mixture evenly over the tenderloin.
  • STEP 7.Roll up the tenderloin tightly and secure with kitchen twine.
  • STEP 8.Place the stuffed tenderloin on a baking sheet and roast for about 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
  • STEP 9.Remove from the oven and let it rest for 10 minutes before slicing.
  • STEP 10.While the tenderloin is resting, prepare the burgundy-mushroom sauce.
  • STEP 11.In the same skillet used for the mushroom mixture, melt butter over medium heat.
  • STEP 12.Add mushrooms and cook until browned.
  • STEP 13.Stir in flour and cook for 1 minute.
  • STEP 14.Gradually whisk in beef broth and burgundy wine.
  • STEP 15.Simmer the sauce until thickened, about 5 minutes.
  • STEP 16.Season with salt and pepper to taste.
  • STEP 17.Slice the stuffed beef tenderloin and serve with the burgundy-mushroom sauce.

Cooking Tips

  • Make sure to tie the stuffed tenderloin tightly with kitchen twine to keep the filling secure.
  • For a more intense mushroom flavor, use a mix of different mushroom varieties.
  • To achieve a perfectly cooked tenderloin, use a meat thermometer to check the internal temperature.
  • Serve the stuffed beef tenderloin with roasted vegetables or mashed potatoes for a complete meal.

Storage and Serving

  • Leftover stuffed beef tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the tenderloin in a preheated oven at 350°F (175°C) until warmed through.
  • Serve the leftover tenderloin with the burgundy-mushroom sauce as a delicious sandwich filling or in a salad.
calories per serving
5 g Fat5 g Protein1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber
    < 1g


  • Carbs
  • Protein
  • Fiber
    < 1g


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp