|Stuffed Tenderloin Beef with Sauteed Vegetables|
Prep Time: 25 minutes / Cook Time: 45 minutes
Stuffed Tenderloin Beef with Sauteed Vegetables
- 8 to 10 inches tenderloin beef
- Ground black pepper
- 1 teaspoon garlic powder
- Olive oil
- 2 chicken sausages or sweet bread meat - cut it
- 1/2 cup diced baby carrot
- 1/2 cup diced celery
- 1/4 cup pistachio nut
- Bacon-any kind of bacon
- 1/8 cup diced onion
- 2 cloves chopped garlic
- 1/8 cup chicken broth
- 1/2 handful young french bean
- 6 button mushrooms
- 1/2 handful dried chanterelle mushroom (soak and clean up from the sand)
- 1/2 cup cherry tomatoes
- 1 tbsp butter
- 1 clove chopped garlic
- 1/4 cup chicken broth or less
- Wash the beef and dry it with a paper towel, then using a long knife, poke and make a hole from one side through the other side length wise, so you can put the stuffing in it later.
- Cut the bacon and fry until golden brown.
- Using the same frying pan, fry the garlic with olive oil over medium heat until fragrant and add the sausages. Then continue cooking until the sausages turn golden. Add the onion, the carrot, the celery, the chicken broth, ground black pepper, and salt if it not enough salt.
- Cover the frying pan for one minute and add the pistachio nut and the bacon. Stir for few seconds or until no more juice and set aside.
- On a counter table, lay a small plastic wrapper then line up the stuffing on the edge of plastic wrapper the same length as your tenderloin. Then roll the stuffing with plastic wrapper to the other side and tie up the two sides of the plastic wrapper as tight as you can. So you can easily put the stuffing inside the tenderloin beef.
- Place the tenderloin on a cutting board and insert the stuffing you had rolled into the tenderloin until it goes through the other side of the tenderloin. Then marinate the stuffed tenderloin beef with garlic powder, ground black pepper, and salt.
- Gently roll the marinated tenderloin a little to help the marinated seasoning distribute evenly to the meat.
- Using the strings, tie up two edges of the stuffed tenderloin and cut one side of the plastic wrapper that you had tied earlier, then pull the other side of the plastic gently so the stuffing will stay intact.
- When you already pull the plastic out from the beef, tie up the middle of the stuffed tenderloin with a string one inch from each other. Then gently rub the beef with olive oil.
- Fry the beef in an oven safe frying pan with a little olive oil until the color turns golden brown and bake in 350 degrees until it's cooked or depending on you on how you like your beef cooked, ie. medium rare, or well done. Let it sit before you cut.
- Bring to boil the french bean and the baby carrot for one minute and put them in ice water.
- In a frying pan over medium heat, fry the garlic with butter and a little olive oil until fragrant, then add the button mushrooms.
- When the mushrooms turn brown, transfer them to a plate and set aside. Add the french bean, the carrot, the chanterelle mushrooms, the chicken broth, salt, and ground black pepper. Cook for one minutes with cover on. Add the cooked button mushrooms and the cherry tomatoes, stir it and turn off the heat, then set aside.
- Cut the cooked stuffed tenderloin in a clean cutting board and place them into a serving plate next to the sauteed vegetables.
- Serve and enjoy this super delicious succulent dish.