| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 tablespoons butter
- 1 shallot, diced
- 2/3 cup dry sherry wine
- 1/4 cup dried dates, pitted and chopped
- 1/4 cup dried cranberries
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage
- Kosher salt and freshly cracked black pepper
- One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied (see Cook’s Note)
- 1/3 cup Marcona almonds, crushed
- 2 tablespoons minced chives
- Store-bought horseradish sauce, for serving
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 221 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 6 g |
| Cholesterol | 42 mg |
| Sodium | 186 mg |
Reviews
We made this for a Thanksgiving addition to our regular turkey and ham. It was fantastic! We will make it again.
I made this for Christmas Eve and it was amazing. Followed the recipe exactly and it was the perfect pink inside and so flavorful. So glad I tried it and the family LOVED it!
Made last Christmas and everyone loved it. Going to make it again!
Fabulous recipe. Served for Christmas Dinner and my family loved it. Meat was very tender. Did not have dates so doubled amount of dried cranberries for filling,
This turned out fantastic! we will definitely make again
Absolutely delicious and something different to do with tenderloin!
Second year making this for Christmas dinner..And again…. a wonderful addition to dinner.
It was amazing. Made an elegant appearance and was delicious!!! Definitely a keeper!! Thank you Jeff Mauro and The Kitchen!!!
I made this for Christmas dinner. It was easy and a big hit!
We did this for Christmas last year and are doing it again this year. It’s delicious. Slow roasting is easy and amazing. Tender and delicious!