Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Wild Mushroom Stuffed Beef Tenderloin

Roast Marinade
3 lb. beef tenderloin roast 1/3 cup red wine vinegar
2 Tbs. olive oil 1/4 cup balsamic vinegar
    1/4 cup Worcestershire sauce
Stuffing 3 Tbs. molasses
1/4 cup butter 5 cloves garlic
1/2 cup red onion; diced 2 tsp. finely grated fresh ginger
1 cup chanterelle mushrooms; diced 3/4 cup olive oil
1/4 cup pinenuts 1 1/2 Tbs. fresh thyme; rubbed
4 cups dried bread cubes 1 Tbs. fresh rosemary; chopped
1 1/2 tsp. fresh rosemary; chopped 1 Tbs. fresh sage leaves; rubbed
1 1/2 tsp. fresh sage leaves; rubbed 1 tsp. red pepper flakes
3 Tbs. fresh parsley; chopped 1 tsp. fresh cracked black pepper
2 eggs; beaten 1 tsp. salt
3/4 cup chicken broth
salt and black pepper to taste

Prepare the marinade in a blender by adding vinegars, Worcestershire sauce, molasses, garlic and ginger; blend to puree. Continue blending while adding olive oil slowly until oil is completely emulsified. Add herbs, red pepper flakes, salt and pepper and stir to mix.

Put tenderloin in a large ziploc bag and add marinade. Seal the bag and shake to completely coat loin. Refrigerate for 12-24 hours turning meat twice.

Heat a 12" deep Dutch Oven using 14-16 briquettes bottom. To the oven add butter, onions, pinenuts, and mushrooms to saute. In separate bowl combine bread cubes, and herbs. Mix in egg and chicken broth. Add sauteed vegetables and stir until well mixed. Salt and pepper to taste. Cover and set aside.

Reheat original oven using 18-20 briquettes bottom. When oven is hot add olive oil. Remove tenderloin from marinade and place in preheated oven. Sear on all sides 3 minutes per side until meat turns a nice dark brown. Remove from oven, cover, and allow to cool.

Cut a deep pocket lengthwise down the narrow side of the loin and put as much stuffing as you can inside. Be careful not to rip the ends while stuffing. Tie with cotton string to hold together if necessary.

Place roast back in oven and roast using 12-14 briquettes bottom and 14-16 briquettes top for 40-50 minutes basting meat once with leftover marinade, until internal temperature of thickest part of meat reaches 145° F. (Medium rare). Remove roast from Dutch Oven and let stand for 5 minutes before service.

Serves: 6

Note: Tina and I served this dish as our main entree at the World Championship Dutch Oven cook-off in 1998. This dish finished in a tie as the first place entree that year. I know you will enjoy it!

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