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
- 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
- Preheat the oven to 225 degrees.
- 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.
- 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 or toothpicks.
- 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.
- Remove the loin from the oven once done and let it rest for 20 minutes. Transfer to a cutting board and slice. Enjoy!