2 tbsp. butter
1/4 cup chopped shallots or yellow onion (I used a white onion)
1 cup chopped fresh mushrooms
1 (1 1/2-pound) beef tenderloin
Salt and pepper
Soy sauce to taste
1. Preheat oven to 400* F.
2. In a medium skillet, melt the butter and cook the onion over low heat until tender, about 5 minutes. Add the mushrooms and cook over low heat about 5 minutes or until the liquid is reduced by half. Let cool. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2 inch of the other side. (or if you use the flank steak, you don't need too!)
Set the beef aside.
3. To stuff the tenderloin, open the beef and rub with soy sauce and sprinkle with pepper and a little bit of salt. Spoon the mushroom mixture down the center of the tenderloin. Roll up the tenderloin and tie it closed. (I used nylon twine, or you can use butcher string) Place beef in roasting pan. I also poured a can of beef broth over and sprinkled again with pepper and Season-All.
4. Roast for 50-60 minutes to get a medium rare to almost medium done-ness. Let stand for 5 minutes before slicing. Slice about 1 1/2 inches thick.
My family devoured this. My four year old was requesting seconds! There was no left-overs with this meal. Thanks again, Paula Deen!
*If you do this in a crock pot, cook as directed and use 2-3 cans of beef broth and slow cook for approx. 8 hours on low!