In a large skillet, saute the mushrooms, onion and celery in butter
until tender. Transfer to a small bowl; stir in apricots and
rosemary. Cool slightly.
Cut a lengthwise slit down the center of the tenderloin to within
1/2 in. of bottom. Open tenderloin so it lies flat. On each half,
make another lengthwise slit down the center to within 1/2 in. of
bottom; open roast and cover with plastic wrap. Flatten to 1/2-in.
thickness. Remove plastic.
Spread mushroom mixture over meat. Roll up jelly-roll style,
starting with a long side. Tie at 1-1/2-in. to 2-in. intervals with
kitchen string.
Combine the oil, garlic, salt and pepper; rub over roast. In a
large ovenproof skillet, brown roast on all sides.
Bake at 425° for 35-50 minutes or until meat reaches desired
doneness (for medium-rare, a meat thermometer should read
145°; medium, 160°; well-done, 170°). Let stand for 10 minutes
before slicing. Place slices on a platter and spoon pan juices over
the top. Yield- 10 servings.
Originally Submitted
5/31/2010
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