Roast Beef Tenderloin with Caramelized Onion and Mushroom Stuffing
"Beef tenderloin is perfect holiday fare. Add a rich stuffing and you've got the ultimate main course—at least in theory...."
INGREDIENTS
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8 ounces cremini mushrooms, cleaned, stems trimmed and broken into rough pieces
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1/2 tablespoon unsalted butter
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1 1/2 teaspoons olive oil
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1 medium onion, halved and sliced 1/4 inch thick
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1/4 teaspoon table salt
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⅛ teaspoon ground black pepper
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1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
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1/2 cup Madeira or sweet Marsala wine
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BEEF ROAST
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1 beef tenderloin center-cut Châteaubriand, 2 to 3 pounds, trimmed of fat and silver skin
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Kosher salt and ground black pepper
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1/2 cup lightly packed baby spinach
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3 tablespoons olive oil
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HERB BUTTER
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4 tablespoons unsalted butter, softened
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1 tablespoon chopped fresh parsley leaves
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3/4 teaspoon chopped fresh thyme leaves
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1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
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1 tablespoon whole grain mustard
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⅛ teaspoon table salt
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⅛ teaspoon ground black pepper
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