Jeff Mauro's Stuffed Beef Tenderloin | The Kitchen

Jeff's stunning main dish is stuffed with dates, cranberries, herbs and almonds! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3IMbxNX Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Stuffed Beef Tenderloin RECIPE COURTESY OF JEFF MAURO Level: Easy Total: 2 hr 30 min Active: 30 min Yield: 6 to 8 servings Ingredients 6 tablespoons butter 1 shallot, diced 2/3 cup dry sherry wine 1/4 cup dried dates, pitted and chopped 1/4 cup dried cranberries 1 teaspoon minced fresh thyme 1 teaspoon minced fresh sage Kosher salt and freshly cracked black pepper One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied (see Cook's Note) 1/3 cup Marcona almonds, crushed 2 tablespoons minced chives Store-bought horseradish sauce, for serving Directions Special equipment: butcher's twine; an instant-read thermometer Preheat the oven to 225 degrees F. Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 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 (easier to cut and portion!). 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 F, about 2 hours. In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce. Cook’s Note To butterfly the tenderloin: About 1 inch from the bottom of the roast, cut horizontally while opening and unfurling, just before you get to the edge. Then make a diagonal cut into the remaining thicker portion of the loin and open up to create a flat and stuff-able tenderloin. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #JeffMauro #TheKitchen #FoodNetwork #StuffedBeefTenderloin Jeff Mauro's Stuffed Beef Tenderloin ​| The Kitchen | Food Network https://www.youtube.com/watch?v=yJ0zHsT00PA