Servings: 8 - 10
Don’t be scared off by the liver in this stuffing. It’s really there just to bind the stuffing and add a rich background note; you won’t even notice it.
Make Ahead Tips
The reduced, strained sauce can be made and refrigerated up to 2 days ahead. If not making the stuffing ahead, refrigerate the remaining soaked porcini separately. The roast can be stuffed and refrigerated up to 1 day in advance.
A hearty red wine with developed tannins, a mineral undertone, and bright fruit pairs well with the earthymushroom and port elements of the beef tenderloin. The Waterstone 2004 Cabernet Sauvignon from Napa Valley would be perfect.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Excellent recipe - very impressive presentation. Have made this twice for Christmas dinner to wonderful raves.
Amazing. My very picky family even liked the stuffing (all except my husband who just couldn't get over the appearance). This went down as "tied for best Thanksgiving meal ever"--the only competition being the crown roast with cider gravy from the same magazine edition. Definitely double the sauce...it's yummy.
I followed this recipe to the letter and it was a terrible disaster - my husband said the mushroom stuffing was the worst thing he ever tasted. The meat itseft was quite tasty but overall a very expensive mistake.
fantastic easy to cook and as you can prepare both sauce and stuffing in advance - dinner was a dream I do recommend doubling up on the sauce if cooking for 10.and asking the butcher to prepare the cut which is so easy to stuff if frozen in advance
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.