Roast Beef Tenderloin

Posted in: Recipes  on Friday, August 15, 2008
By Jim Shiebler
Stuffed with Swiss Chard, Oyster Mushrooms, Sun Dried Tomatoes and Mozzarella Cheese served with Garlic Whipped New Potatoes and Balsamic Vinegar Marsala Jus

Hello readers! I hope you are ready to take a simple and unique approach to cooking beef tenderloin. You are going to love this months’ delicious recipe for roasted beef tenderloin stuffed with Swiss chard, oyster mushrooms, sun dried tomatoes, and mozzarella cheese. Served with garlic mashed potatoes and balsamic vinegar Marsala jus, we will prepare a healthy gourmet meal that any meat and potato lover won’t be able to get enough of!

Every balanced meal should combine protein with carbohydrates. In this case, we combine beef with vegetables. Today, we will explore the possibility of serving the vegetables stuffed inside a nice tender cut of beef, for an interesting and unique meal. The ingredients for the stuffing are flavorful and low fat. When combined they create a very Italian flavor which resembles pizza.

The garlic mashed potatoes are an excellent source of complex carbohydrates. I believe that the best sources of carbohydrates come from natural ingredients as opposed to processed, frozen or canned sources. These have the mos tnutritious organic profile: They are low in fat and high in nutrients. What I love how the new red potatoes are very moist, sweet and flavorful. I like to microwave or steam a bunch of them and bring with me for the day. They’re also a great energy source you can enjoy anytime.

Ingredients(Yields 6 portions)
36-40 ounce center cut beef tender-loin, all fat trimmed
1 Tblsp The Body Gourmet tm Sweet Porcinin Pleasure Healthy Spice Blend
1/4 pound Swiss chard, leaves only, washed and roughly cut
1/4 pound button mushrooms, stemmed and thinly sliced
1/2 cup sun dried tomatoes, rehydrated in hot water and thinly sliced
1 1/2 Tablespoon pinenuts
1/4 pound low fat part skim mozzarella cheese cracked black pepper to taste

1 1/4 pound Red new potatoes, washed and cut into quarters
10 cloves garlic, peeled cracked black pepper to taste

Balsamic Vinegar Marsala Jus
1 cup balsamic vinegar
1 cup marsala wine
1 cup chicken broth, low sodium
The balsamic vinegar Marsala sauce is a very special element to this recipe. When we reduce the sauce, the sugars multiply, the sauce thickens and the flavor intensifies. The acidity and the alcohol burn off, leaving behind a very nice, complex flavor. Good luck and enjoy.

1. Beef: Heat a large non stick Teflon pan. Add mushrooms and sauté until halfcooked. Add sun dried tomatoes and pinenuts and cook for 1 minute. Add Swiss chard and cook until wilted. Add cheese and cracked pepper. Pull off heat and allow to cool to room temperature. Using a long slicing knife, take beef and cut an incision through the middle the long way. Do this on both ends. Insert your fingers through the loin from both ends. Move fingers around and create a pocket which connects from both ends. You should form a tube like area approximately 1 inch in diameter that runs from end to end of the tenderloin. Now push stuffing into this cavity from both ends and form an even amount throughout. Do it a little at a time and use the back end of a rubber spatula to push the mixture through the loin. When cavity is filled, season loin with cracked pepper.

2. Season the outside of the tenderloin. Sear the beef tenderloin on all sides until golden brown. Roast in the oven on a sheet pan at 350 degrees for 20-30 minutes or until desired temperature is reached. While beef is roasting, make syrup and potatoes. When beef is cooked, allow to rest for 5-7 minutes before slicing.

3. Syrup: In a sauce pan, add balsamic vinegar and marsala. Bring liquid to a boil and turn down to a simmer. Reduce the volume by 2/3. Add chicken broth and again reduce the volume by 2/3. You should have a nice sauce consistency.

4. Potatoes: Add potatoes and garlic to a sauce pan and fill with water. Boil until tender. Drain and discard water. Whip potatoes with two forks until fluffy but still chunky. Season with cracked black pepper.

5. To Plate: Slice beef into 12 slices. Place potatoes on the top of the plate and fan beef in front. Pour sauce around the beef and enjoy. 

Nutritional Value Per Serving:
Calories: 678    Protein: 63.4g
Carbohydrates: 39.8g    Fat: 21.4g

Jim Shiebler can currently be seen daily hosting his own nationally televised healthy cooking show called "Fit Cuisine with Jim Shiebler" on The Health Network. He has also just launched The Body Gourmet™ Healthy Spice Blends which are truly revolutionary. He is available for cooking demonstrations, seminars and appearances. To contact or to order the spice blends: Write to: Jim Shiebler, The Body Gourmet™, Inc., P. O. Box 60, Venice, CA. 90294, call (310) 661-7761