Best 7 Stuffed Beef Tenderloin With Haricot Verts And Potato Celery Root Puree Recipes

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stuffed beef tenderloin with haricot verts and potato celery root puree is a delectable dish that combines the robust flavors of beef with the delicate textures of vegetables. This culinary creation is a perfect blend of flavors and textures that will tantalize your taste buds. With its combination of savory ingredients and elegant presentation, this dish is sure to impress your dinner guests or be the star of your special occasion meal. Let's embark on a culinary journey to unlock the secrets of preparing this exquisite dish, exploring the perfect balance of ingredients and cooking techniques that will make your stuffed beef tenderloin an unforgettable experience.

Here are our top 7 tried and tested recipes!

CELERY ROOT PUREE



Celery Root Puree image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds celery root (2 to 3), peeled and cut into 1-inch cubes
4 cups whole milk
Kosher salt
Pinch freshly grated nutmeg

Steps:

  • Place the celery root in a large pot and cover it with the milk by a few inches. (You may not need to use all the milk.) Add a few pinches of salt along with some freshly grated nutmeg. Bring to a gentle boil and simmer until the celery root is fork tender, 20 to 30 minutes. Drain, reserving about 1/4 cup milk, then return the celery root to the pot.
  • Place the pot over medium heat and let the celery root dry out for a minute or 2. Add the reserved milk and mash or puree using a potato masher or blender until very smooth. Check for seasoning, adding more salt if necessary.

CELERY ROOT PUREE



Celery Root Puree image

Provided by Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
1 onion, finely chopped
2 pound celery knob
1 medium boiling potato, peeled and diced
1/4 cup or more heavy cream or 2 tablespoons butter or more to taste
2 tablespoons chopped parsley
Salt and freshly ground pepper

Steps:

  • Melt 4 tablespoons butter in a 4 quart saucepan. When hot, add onion, cover and simmer over low heat for about 5 minutes or until tender.
  • While this is cooking, peel the celery knob with a stainless steel knife, chop it roughly, then grate it in a food processor.
  • Add celery knob to saucepan along with potato, 1/2 cup of water, salt and pepper. Cover and simmer over low heat for 20 to 25 minutes or until celery knob is tender.
  • Transfer contents of saucepan to a food mill or processor and puree with butter or cream; adjust salt and pepper and garnish with parsley.

CELERY ROOT AND POTATO PUREE



Celery Root and Potato Puree image

Provided by Anne Burrell

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats

Steps:

  • Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
  • Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

GRATIN OF CELERY ROOT AND POTATO



Gratin of Celery Root and Potato image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 6

2 pounds Yukon gold potatoes, scrubbed
2 pounds celery root
3 ounces (6 tablespoons) butter, thinly sliced, plus additional for buttering the casserole dish
Sea salt
1 cup grated Beaufort cheese
4 ounces heavy cream

Steps:

  • Preheat the oven to 375 degrees F.
  • Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
  • Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
  • Bake until deep golden brown, about 1 hour.

BEEF TENDERLOIN STUFFED WITH HERB PESTO



Beef Tenderloin Stuffed With Herb Pesto image

Stuffed beef tenderloin is always an impressive main course. This one is summery, with a zesty, garlicky herb pesto, ideal for grilling over coals. It is delicious served at room temperature for an elegant summer buffet. Ask your butcher for a nice center-cut piece of tenderloin. If you aren't comfortable with butterflying the meat yourself, ask the butcher to do that too, but it's really not very difficult.

Provided by David Tanis

Categories     dinner, meat, roasts, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 10

3 pound center-cut beef tenderloin, trimmed of fat
Salt and pepper
2 cups Italian parsley leaves
4 cups basil leaves
4 garlic cloves, grated or finely minced
1 cup pitted green olives
1/2 cup extra-virgin olive oil, plus a little more for drizzling
4 ounces grated pecorino romano (1 cup)
1 teaspoon grated lemon zest
1/2 teaspoon crushed red pepper

Steps:

  • Position the meat on a cutting board so it is perpendicular to the board. With a sharp knife, make a 1-inch-deep incision along the length of the roast. Then use a sawing motion as you continue to cut, moving the knife down and to the left; with your fingers, begin to pry open the roast. Continue cutting, flattening the meat as you go to make a flat rectangular piece about 9 by 12 inches. (Don't worry if it looks a bit ragged.) Lightly pound the meat with a mallet to make it evenly flat. Season meat on both sides with salt and pepper. Lay the meat on a baking sheet cut side up and refrigerate while you prepare the pesto.
  • Make the pesto: Put parsley, basil, garlic and olives in a food processor or blender. Sprinkle lightly with salt and pepper. Pulse to roughly chop, then add oil and process to a coarse purée. Add cheese, lemon zest and crushed red pepper and pulse briefly to combine.
  • Spread pesto evenly over the cut surface of the beef, leaving a 1-inch border at all edges. Roll up the meat like a jellyroll, with the seam on the bottom. Tie roll securely with butcher's twine at 2-inch intervals along its length. Drizzle the surface of the roll with oil and rub with your hands to distribute. Leave meat at room temperature to season for at least 30 minutes. (Alternatively, wrap and refrigerate the roast for several hours or overnight. Return to room temperature before proceeding.)
  • Build a fire in a charcoal grill, leaving one side of the grill free of coals. Sear the roast on all sides directly over medium-hot coals. Move the roast off the coals and cook over indirect heat, turning occasionally, until an instant-read thermometer registers 125 degrees for medium-rare meat, about 30 minutes. (To prevent overcooking, begin checking after 20 minutes.) Let rest for at least 15 minutes before removing twine and carving into 1/2-inch slices. For easier slicing, let roast cool to room temperature.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 37 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 15 grams, Sodium 564 milligrams, Sugar 0 grams

STUFFED BEEF TENDERLOIN



Stuffed Beef Tenderloin image

This is for people that you really , really love and/or that you want to really, really love you!!! It is excellent. I have on occasion added about 1/2 cup blue cheese to the stuffing, or used my shrimp and crab stuffing in place of this recipe. Whatever you put into it, it is totally wonderful.

Provided by Georgia Girl

Categories     Roast Beef

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 lbs beef tenderloin
1/4 cup butter
1 medium onion, finely diced
1/2 cup celery, finely chopped
1 (4 ounce) can mushrooms, drained
1 clove garlic, minced
2 cups soft breadcrumbs
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried basil
1/8 teaspoon dried parsley flakes
2 tablespoons kikkoman teriyaki sauce
4 slices thick sliced bacon

Steps:

  • Take the beef tenderloin out of the refrigerator an hour before cooking.
  • Saute the onion, celery, mushrooms and garlic in the butter on low heat until onions and celery are clear and soft.
  • Place the bread crumbs in a bowl and add the salt, pepper, basil,parsley flakes and teriyaki sauce.
  • Add the onion-celery mixture to the bread crumbs, and lightly toss until well blended.
  • Make a lengthwise cut all the way down the tenderloin that goes 3/4 way through the tenderloin to make a pocket for the stuffing.
  • Lightly place the stuffing into the pocket and close the pocket securely with toothpicks.
  • Place the bacon slices on top of the tenderloin.
  • Bake uncovered at 350 degrees for 1 hour for a medium-rare tenderloin.

Nutrition Facts : Calories 855.6, Fat 61, SaturatedFat 25.3, Cholesterol 225.5, Sodium 1042.2, Carbohydrate 11.6, Fiber 1, Sugar 2.7, Protein 61.4

STUFFED BEEF TENDERLOIN



Stuffed Beef Tenderloin image

My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11

1 medium onion, chopped
1/2 cup diced celery
1 can (4 ounces) chopped mushrooms, drained
1/4 cup butter, cubed
2 cups soft bread crumbs (about 3 slices)
1/2 to 1 teaspoon salt
1/4 teaspoon dried basil or 1 teaspoon fresh basil
1/4 teaspoon dried parsley flakes or 1 teaspoon chopped fresh parsley
1/8 teaspoon pepper
1 beef tenderloin roast (3 pounds)
4 slices bacon

Steps:

  • In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.

Nutrition Facts :

Tips:

  • When preparing the beef tenderloin, make sure to remove the silverskin and any excess fat. This will help ensure that the meat cooks evenly and remains tender.
  • To achieve a medium-rare doneness, cook the beef tenderloin to an internal temperature of 135°F (57°C). Use a meat thermometer to accurately measure the temperature.
  • For the haricot verts, blanch them in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. This will help preserve their vibrant green color and crisp texture.
  • To make the potato-celery root puree, use starchy potatoes, such as Yukon Gold or Russet potatoes. These potatoes will break down and create a smooth and creamy puree.
  • When sautéing the shallots and garlic, be careful not to burn them. Cook them over medium heat until they are softened and fragrant, about 2-3 minutes.

Conclusion:

This stuffed beef tenderloin with haricot verts and potato-celery root puree is a delicious and elegant dish that is perfect for a special occasion. The beef tenderloin is cooked to perfection and stuffed with a flavorful mixture of mushrooms, shallots, and herbs. The haricot verts are crisp and tender, and the potato-celery root puree is smooth and creamy. This dish is sure to impress your guests.

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