Ready in 4 hours
An expensive but delicious dish. Filling can (and should) be made ahead. Technique is to make a wild mushroom filling, roll it into a log and freeze it, then slice the tenderloin down the middle and fill it with the frozen filling. Let rest for a couple hours and then roast. Serve with port wine sauce or bearnaise sauce.
Part 1: Make the mushroom stuffing, shape it into a log, and freeze it.
The mushroom stuffing is a simple saute of various kinds of mushrooms. Heat oil and butter in the pan; add liver and saute. Remove it from pan and place in food processor bowl with sharp blade inserted. To the saute pan, add saute shallots and garlic and the diced mushrooms -- for the dish in thhe photo, I used a combination of shiitake, crimini, portabello and it came out very well. When brown, add this mixture to the food processor. Add chicken browth, parsley, cognac, lemon juice and lemon zest, and salt and pepper to taste. Blend until mixture forms a course paste (rather like tapenade). Cool completely, and roll onto plastic wrap. Shape in the form of a 1 1/2 inch diameter log, and freeze at least 4 hours, preferably overnight. This mixture can be made ahead up to 2 days in advance.
Part 2. Slice the tenderloin down the middle, lengthwise.
Part 3. Take frozen mushroom log, trim it to length, and insert it in the tenderloin. Wrap and tie tightly with kitchen string every inch. Very generously coat with salt and freshly cracked pepper.
Part 4. Place it in roasting pan and let it rest for at least 2 hours. Put meat thermometer in the roast, but do not poke the tip through the center. Oven-sear the roast, by first preheating the oven to 500 degrees F. Brown it in the oven for 15 minutes, then turn temperature down to 325. Roast until the meat thermometer reads 125F for rare, 130F for medium rare, which will be about 30 to 45 minutes more. Remove from oven and let it rest at least 15 minutes before cutting into 1 inch slices. Plate it on top of bearnaise sauce or port wine sauce, and garnish with parsley.
CCheryl 6y agocant wait to try this one, it looks very elegant, thanks for the recipe! CCheryl
gibson5835 7y agoexcellent recipe recomend using an aged beef, ask butcher they should be able to tell you what the kill date was choose at least a piece aged for 28 days or more., only thing to note is that ingredients included currents but no mention in the method about adding to the stuffing, instead of cognac used brandy. would definetly make again, may even cook on the BBQ using circulatory heat method as would keep beef tendor and add a smokey flavour. great recipe
stevemur 7y agoSorry this didn't work out for you! I made this for the holidays last year (I'm a pretty experienced cook as well) and all the guests loved it. It's a very simple adaptation from a magazine I very much enjoy, with highly reliable recipes (Fine Cooking). I'm not sure why yours was so different. I found the freezing step to be very helpful in keeping the mushroom filling manageable, but I suppose it could be skipped. I will definitely make this again. Best of luck next time!
ChefVox 7y agoI am experienced, skilled and have a sophisticated palate. I made this receipe and was extremely disappointed - it did not live up to anything close to a four star rating. In fact, I have more simple recipes that taste MUCH better and will NEVER make this again. Forming the log and freezing it is a useless step. After the mushroom stuffing is made, and making it ahead of time is fine, it can be stuffed right into the filets. I do not feel the chicken liver or the cognac did anything for the taste, it's just not a great recipe. It's not even good!
stevemur 8y agoAdapted from a recipe in Fine Cooking Magazine. Mushrooms used in this recipe included shiitake, crimini and portabello; feel free to try your own mushroom stuffing variations. [I posted this recipe.]