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Stuffed Beef Tenderloin with Dijon Mustard and Chipotle Cream Sauce Recipe

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4.2 from 82 reviews

  • Author: Diane
  • Total Time: 1 hour
  • Yield: 6 servings

Description

This Stuffed Beef Tenderloin recipe features a tender, center-cut beef tenderloin filled with a flavorful mixture of garlic, herbs, horseradish, and Dijon mustard. Grilled to perfection over direct heat on a charcoal grill and basted with butter, the tenderloin develops a delicious crust while remaining juicy inside. Paired with a smoky chipotle-infused pan sauce, this impressive and elegant dish is perfect for special occasions or a luxurious weekend meal.

Ingredients

Beef Tenderloin and Stuffing

  • 1 Beef Tenderloin (trimmed and center cut)
  • 6 Garlic Cloves (minced)
  • 1 tsp Rosemary (chopped)
  • 1 tsp Thyme (chopped)
  • 1 tsp Tarragon (chopped)
  • 2 tbsp Prepared Horseradish
  • 1.5 tbsp Dijon Mustard
  • 1 tbsp Sea Salt
  • 1 tbsp Black Peppercorns

Basting and Sauce

  • 2 tbsp Butter (for basting inside and outside of tenderloin)
  • ⅛ cup Beef broth
  • 1 tbsp Flour
  • 1 tsp Kosher Salt
  • 1 tbsp Chipotle Puree

Instructions

  1. Prepare the Tenderloin: Using a sharp knife, carefully filet open the beef tenderloin until it is unrolled and about ½ inch thick. In a bowl, mix the minced garlic, chopped rosemary, thyme, tarragon, prepared horseradish, and Dijon mustard to create the stuffing. Spread this mixture evenly inside the opened steak, then roll it up tightly and tie with butcher twine every 2 inches to secure its shape. Coat the outside with Dijon mustard and season thoroughly with sea salt and crushed black peppercorns. Refrigerate for 30 minutes to set.
  2. Preheat the Grill: Set up your Oklahoma Joe’s Judge Charcoal Grill for direct cooking at approximately 400°F. Ensure the grill grates are clean to prevent sticking.
  3. Grill the Tenderloin: Place the stuffed tenderloin on the grill and cook for about 20 minutes, rotating the steak every 2-3 minutes for even cooking. Midway through, melt butter and baste the outside of the tenderloin to enhance flavor and moisture. Continue grilling until the internal temperature reaches 115°F for medium-rare. Remove the tenderloin and let it rest for 10 minutes to allow juices to redistribute.
  4. Prepare the Chipotle Pan Sauce: While the steak rests, preheat a skillet over the fire or heat source. Add 2 tablespoons of butter and let it melt completely. Gradually stir in the flour, stirring constantly for 2-3 minutes until a thick roux forms. Slowly add the beef broth, then season with kosher salt and chipotle puree. Simmer the sauce for 4-5 minutes until slightly thickened, then remove from heat.
  5. Serve: Slice the rested tenderloin into desired portions, plate, and drizzle with the chipotle pan sauce. Serve immediately and enjoy this elegant, flavorful dish.

Notes

  • Use a meat thermometer to ensure accurate internal temperature for perfect doneness.
  • Letting the steak rest after grilling helps retain juiciness.
  • Adjust chipotle puree quantity to control sauce spiciness.
  • Butcher twine can be soaked in water beforehand to prevent burning during grilling.
  • If a charcoal grill is unavailable, a covered gas grill or oven broiler can be alternative cooking methods, but will alter flavor profile slightly.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://eatwithdiane.com/stuffed-beef-tenderloin-with-dijon-mustard-and-chipotle-cream-sauce-recipe/