Whole30/Paleo Stuffed Beef Tenderloin

I’m so excited to be kicking off the new year with an ENTIRE MONTH of Whole30/Paleo recipes! I generally don’t eat much carbs or dairy anyway, so this was not a difficult transition for me. But I do love having my tea in the morning and a glass of wine at night. So that will be tough to change. I’m up for the challenge though!

I’m starting the year off with by stuffed beef tenderloin. There was a holiday episode on the Food Network’s The Kitchn a few weeks ago where Jeff Mauro was making a stuffed tenderloin for the holidays. It looked amazing, but I wanted to make it a little more ‘waist-line’ friendly. So, here’s how I adapted it. I hope you like the crunch!

Whole30/Paleo Stuffed Beef Tenderloin

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

  • 2 tablespoons clarified butter or ghee
  • 1 shallot, diced
  • 2/3 cup bone broth, or homemade broth
  • 1/4 cup dried dates, pitted and chopped
  • 1/4 cup dried cranberries
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh sage
  • 1/3 cup almonds, crushed
  • Kosher salt and freshly cracked black pepper
  • One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied  

Directions

  1. Preheat the oven to 225 degrees.
  2. Heat a medium skillet over medium heat. Add clarified butter and shallot. Cook until translucent, about 5 minutes. Add the bone broth, dates, cranberries, thyme and sage and simmer until just dry, about 4-5 minutes. Season with salt and pepper and set aside.
  3. 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.
  4. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher’s twine or toothpicks.
  5. 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, about 2 hours.
  6. Remove the loin from the oven once done and let it rest for 20 minutes. Transfer to a cutting board and slice. Enjoy! 
Recipe inspired by Food Networks The Kitchn tv show.

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