Tasmanian Stuffed Beef Tenderloin

Ingredients

In this Tasmanian adaptation, we incorporate local ingredients and flavors to give the dish a distinct Tasmanian twist. The stuffing is made with Tasmanian herbs and spices, adding a unique flavor profile. Additionally, the sauce is prepared using Tasmanian ingredients, further enhancing the dish's Tasmanian character. We alse have the original recipe for Lomo relleno, so you can check it out.

• 2 pounds (900g) beef tenderloin 2 pounds (900g) beef tenderloin
• 1 cup (240ml) Tasmanian red wine 1 cup (240ml) Tasmanian red wine
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 cup (240ml) Tasmanian cream 1 cup (240ml) Tasmanian cream
• 1 tablespoon Tasmanian mustard 1 tablespoon Tasmanian mustard
• 1 tablespoon Tasmanian honey 1 tablespoon Tasmanian honey
• 1 tablespoon Tasmanian herbs (such as thyme and rosemary) 1 tablespoon Tasmanian herbs (such as thyme and rosemary)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Butterfly the beef tenderloin by making a lengthwise cut down the center, without cutting all the way through.
3. 3.
   In a skillet, heat some oil over medium heat and sauté the onion and garlic until translucent.
4. 4.
   Add the Tasmanian herbs and cook for another minute.
5. 5.
   Remove the skillet from heat and let the mixture cool.
6. 6.
   Spread the cooled onion and herb mixture evenly over the butterflied beef tenderloin.
7. 7.
   Roll the beef tightly and secure with kitchen twine.
8. 8.
   Season the outside of the beef with salt and pepper.
9. 9.
   In the same skillet, sear the beef on all sides until browned.
10. 10.
    Transfer the beef to a baking dish and pour the Tasmanian red wine and beef broth over it.
11. 11.
    Cover the dish with foil and bake for about 30 minutes, or until the internal temperature reaches your desired level of doneness.
12. 12.
    Remove the beef from the oven and let it rest for 10 minutes before slicing.
13. 13.
    In a saucepan, combine the Tasmanian cream, mustard, and honey. Cook over low heat until the sauce thickens slightly.
14. 14.
    Slice the beef and serve with the Tasmanian cream sauce.

Treat your ingredients with care...

• Tasmanian herbs — Use a combination of fresh thyme and rosemary for the best flavor. If fresh herbs are not available, dried herbs can be used, but reduce the quantity by half.

Tips & Tricks

• For a more intense flavor, marinate the beef tenderloin in Tasmanian red wine overnight before stuffing and cooking.
• If Tasmanian cream is not available, you can substitute it with heavy cream.
• Serve the Tasmanian Stuffed Beef Tenderloin with roasted Tasmanian potatoes and steamed vegetables for a complete meal.
• Leftovers can be used to make delicious sandwiches the next day.
• Adjust the cooking time based on your preferred level of doneness for the beef.

Serving advice

Serve the Tasmanian Stuffed Beef Tenderloin sliced on a platter, drizzled with the Tasmanian cream sauce. Garnish with fresh Tasmanian herbs for an added touch of elegance.

Presentation advice

Arrange the sliced Tasmanian Stuffed Beef Tenderloin on a bed of Tasmanian greens, such as watercress or baby spinach, to create a visually appealing presentation. Drizzle the Tasmanian cream sauce over the top and sprinkle with fresh Tasmanian herbs.