The center-cut tenderloin was pretty pricey at $13 a pound, but it was worth it. Totally melts in your mouth. It was my first time butterflying, making a stuffed roast and trussing the beef. I think it did a pretty darn good job :)
Thursday, February 24, 2011
Roast Beef Tenderloin with Caramelized Onion & Mushroom Stuffing
For Valentine's dinner, I made a delicious beef tenderloin served with a side of asparagus. I stayed at work late, came home and cooked dinner. It took a long time to prepare so we didn't eat until about 9pm, but it sure was tasty. I was really tired so I didn't take as many photos as I would have, but J took some for me.
The center-cut tenderloin was pretty pricey at $13 a pound, but it was worth it. Totally melts in your mouth. It was my first time butterflying, making a stuffed roast and trussing the beef. I think it did a pretty darn good job :)
After butterflying the beef, I layered the caramelized onion and mushroom mixture and a layer of spinach.
I watched a bunch of YouTube videos and learned how to truss a roast. It was actually pretty easy.
The center-cut tenderloin was pretty pricey at $13 a pound, but it was worth it. Totally melts in your mouth. It was my first time butterflying, making a stuffed roast and trussing the beef. I think it did a pretty darn good job :)
Subscribe to:
Posts (Atom)