Filé-mignon bovino recheado com salsa e alho

Ingredientes

• 2 cups breadcrumbs (preferably panko for a lighter texture)
• 1 large onion (finely chopped, about 1 cup)
• 1 cup unsalted butter (melted and cooled)
• 2 tbsp minced garlic (freshly minced for best flavor)
• 1 1/2 cups fresh parsley (finely chopped for even distribution)
• 1 beef tenderloin roast (4-6 lb, center cut preferred)
• 2 tsp salt (Diamond Crystal Kosher Salt is recommended)
• 2 tsp black pepper (freshly ground for better aroma)

Modo de preparo

1. 1

   Prepare the Stuffing: In a large bowl, combine the breadcrumbs, finely chopped onion, melted and cooled unsalted butter, minced garlic, and chopped fresh parsley. Mix thoroughly until all ingredients are evenly incorporated to form a flavorful stuffing mixture.

2. 2

   Prepare the Beef Tenderloin: Butterfly the beef tenderloin by slicing it lengthwise down the middle, being careful not to cut all the way through, then open it like a book to create a flat surface. Season both sides generously with salt and freshly ground black pepper.

3. 3

   Stuff the Tenderloin: Spread the prepared breadcrumb stuffing evenly over the inside of the butterflied tenderloin, pressing lightly to adhere the mixture.

4. 4

   Roll and Tie: Carefully roll the beef tenderloin back up, enclosing the stuffing inside. Tie the roast with kitchen twine at 1- to 2-inch intervals to secure the roll and keep the stuffing contained during cooking.

5. 5

   Preheat Oven and Roast: Preheat your oven to 425°F (220°C). Place the stuffed and tied tenderloin on a roasting pan or rack. Roast in the preheated oven for about 35 to 45 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

6. 6

   Rest the Roast: Remove the beef tenderloin from the oven, tent it loosely with aluminum foil, and allow it to rest for 15 minutes. This resting period helps redistribute the juices for a tender and flavorful bite.

7. 7

   Slice and Serve: After resting, remove the kitchen twine, slice the stuffed tenderloin into thick medallions, and serve warm.