Prep Time: 20 minutes | Cook Time: 2 hours 20 minutes | Servings: 6–8
Ingredients
- 6 tablespoons butter
- 1 shallot, diced
- 2/3 cup dry sherry wine
- 1/4 cup dried dates, pitted and chopped
- 1/4 cup dried cranberries
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage
- Kosher salt and freshly cracked black pepper
- One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied
- 1/3 cup Marcona almonds, crushed
- 2 tablespoons minced chives
- Store-bought horseradish sauce, for serving
Instructions
- Preheat the oven to 225°F.
- Prepare the stuffing: In a medium skillet over medium heat, melt 2 tablespoons of butter. Add the diced shallot and cook until translucent, about 5 minutes. Stir in the sherry, chopped dates, cranberries, thyme, and sage. Simmer until the mixture becomes thick and dry, about 5 minutes. Season with salt and pepper and set aside.
- Season and stuff the tenderloin: Open the butterflied tenderloin and season the inside with salt and pepper. Spread an even layer of the fruit and herb mixture over the tenderloin, leaving a 1/2-inch border around the edges. Sprinkle crushed Marcona almonds over the filling.
- Roll and tie: Roll the tenderloin tightly into a log and tie with at least 4 pieces of butcher’s twine to hold its shape.
- Slow roast: Place the tenderloin on a wire rack set over a baking sheet. Season the outside with additional salt and pepper. Roast until the center temperature reaches 120–125°F (medium rare), about 2 hours.
- Butter sear: In a large skillet, melt the remaining 4 tablespoons butter over medium heat until just foaming. Add the tenderloin and sear on all sides until browned and crusty, about 3 minutes per side.
- Finish and serve: Transfer the tenderloin to a cutting board, slice into medallions, and garnish with minced chives. Serve with horseradish sauce.
Serving Tip
Pair this stuffed tenderloin with roasted vegetables, creamy mashed potatoes, or wild rice for a perfect holiday or special-occasion entrée.
