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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Holiday Stuffed Beef Tenderloin   
    Categories: Beef, Mushrooms, Herbs, Breads   
         Yield: 8 servings   
       
         4 ts Olive oil; divided   
         2    Shallots; minced   
         8 oz Pkg sliced cremini   
              - mushrooms   
         3 cl Garlic; mincedm, divided   
         1 tb Chopped fresh thyme; +   
              - additional for garnish   
     1 1/2 ts Chopped fresh parsley; +   
              - additional for garnish   
       1/4 c  Dry sherry or red wine   
              - vinegar   
         3 lb Beef tenderloin   
       1/2 c  Fresh whole wheat bread   
              - crumbs   
         1 ts Salt   
       1/2 ts Black pepper   
       
     Set oven @ 425ºF/218ºC.   
        
     Heat 2 teaspoons oil in large skillet over medium heat.   
     Add shallots; cook and stir 5 minutes or until tender.   
     Add mushrooms, cook and stir 8 minutes or until   
     softened. Stir in 1 clove garlic, 1 tablespoon thyme and   
     1 1/2 teaspoons parsley; cook and stir 1 minute.   
        
     Pour dry sherry into skillet. Bring to a boil over   
     medium heat; boil 2 minutes or until sherry is reduced   
     by about half. Cool slightly.   
        
     Cut beef tenderloin lengthwise. (Do not cut all the way   
     through). Open up beef; cover with plastic or waxed   
     paper. Pound using meat mallet to 1/2-inch thickness.   
        
     Stir bread crumbs into mushroom mixture; spread evenly   
     onto center of beef, leaving 1-inch border around edges.   
     Roll up beef jelly-roll style. Secure with kitchen   
     string at 1-inch intervals. Place beef on rack in   
     shallow roasting pan.   
        
     Combine remaining 2 teaspoons oil, 2 cloves garlic, salt   
     and pepper in small bowl. Rub mixture evenly over beef.   
        
     Roast 35 to 40 minutes for medium rare (135°F) or until   
     desired doneness is reached. Remove roast to carving   
     board; tent loosely with foil. Let stand 15 to 20   
     minutes before carving and serving. Sprinkle with   
     additional thyme and parsley, if desired.   
        
     Yield: 8 servings   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "I don't care what you Yanks say, cheese should not whiz" - Janette   
   allison   
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