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Filet of Beef with Dried Cherry Stuffing
Ingredients:
1 1/2 pounds well trimmed center cut beef tenderloin roast
2 tablespoons butter or margarine, divided
1/4 cup finely chopped onion
1/2 cup Chukar® Dried Bing Cherries, halved
1/2 cup finely chopped parsley
1 egg, beaten
2 tablespoons dry red wine, preferably merlot
1 teaspoon grated orange peel
1 tablespoon Dijon style mustard
1/4 teaspoon pepper
Buttered steamed asparagus
Buttered steamed new potatoes
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Directions:
Heat oven to 400 degrees. Heat 1 tablespoon butter in small skillet over medium heat until melted. Add onion; cook until tender about 4 minutes. Remove from heat. Stir in dried cherries, parsley, egg, wine and orange peel; set aside. Butterfly roast by cutting horizontally through the center (parallel to surface of meat), the length and width of roast. Open meat and lay flat. Brush mustard over cut sides of roast; sprinkle with pepper. Spread cherry mixture over one side of roast. Close roast; secure with kitchen string. Brown roast in remaining butter in large skillet over medium high heat, about 3 minutes per side. Transfer roast to rack in shallow roasting pan; roast in preheated oven 30 to 35 minutes for medium rare (145 degrees) or to desired doneness. Transfer to carving board; let stand 10 minutes. Temperature of roast will continue to rise about 5 degrees to 150 degrees for medium rare. Discard string; carve crosswise into 6 slices. Transfer to serving platter with asparagus and red potatoes. 6 servings.
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