STUFFED TENDERLOIN BEEF RECIPES

Steps:

• Preheat the oven to 225 degrees F.
• Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
• Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
• Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
• In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.

Steps:

• Working the length of the tenderloin, cut into the beef about 1 inch and roll it outward as you continue to cut it open; the beef should end up about 9 by 12 to 14 inches and a mallet can help even it out if it's not perfect
• Season the meat with salt and pepper
• Pulse-process garlic, parsley, sage, nuts and zest into a fine mixture, spread it across the meat and top with cheese
• Roll meat tightly, forming a long loaf, then secure firmly with twine with ¾ to 1 inch spacing
• Season the meat again on the outside of the roll and refrigerate overnight
• Take meat out of fridge 30 minutes before cooking
• Preheat oven to 425°F, with rack at center
• Spray meat lightly with oil and roast 20 minutes until brown
• Reduce heat to 325°F and cook until 135°F on a thermometer
• Let rest 10 to 15 minutes, then carve