This is a centerpiece meal. It commands attention when brought to the table. The dark, crusted exterior of the beef gives way to a beautiful spiral of bright greens and cured pork.
The flavors here are distinct and bold. We rely on the saltiness of the country ham to season the filling, while the slight bitterness of the mustard greens cuts through the richness of the meat. The tenderloin itself is coated in cracked black pepper, providing a sharp heat that lingers. We finish everything with a pan gravy made from red wine and the reserved drippings from the ham. It is an impressive dish that feels old-world and substantial.
The Recipe
Yields: 8 to 10 Servings | Prep time: 40 minutes | Cook time: 45 minutes
Ingredients
For the Filling
- 1 (16-ounce) package frozen chopped mustard greens
- 3 tablespoons butter or margarine, divided
- 1 cup thinly sliced green onions
- 3/4 pound country ham slices
- 1 cup soft breadcrumbs
- 1/4 teaspoon ground red pepper (cayenne)
For the Beef
- 1 (3- to 4-pound) trimmed beef tenderloin
- 1/4 teaspoon ground black pepper (fine)
- 2 to 3 tablespoons cracked black pepper (coarse)
- Kitchen string
For the Gravy
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 cup dry red wine
- 1/4 teaspoon ground black pepper
Instructions
1. Prepare the Greens Cook the mustard greens according to the package directions. Drain them well. Press the greens firmly between layers of paper towels to remove as much excess moisture as possible. This prevents a soggy filling. Transfer the dry greens to a large bowl.
2. Make the Filling Melt 1 tablespoon of butter in a skillet over medium heat. Add the green onions and cook until tender, stirring often. Add the onions to the bowl with the greens. Melt the remaining 2 tablespoons of butter in the same skillet. Add the country ham slices. Cook over medium-high heat for 4 minutes, turning once. Remove the ham from the skillet. Reserve the drippings in the skillet for the gravy. Chop the ham into small pieces. Stir the chopped ham, soft breadcrumbs, and ground red pepper into the greens mixture.
3. Prepare the Beef Preheat the oven to 500°F (260°C). Make a lengthwise cut down the center of the tenderloin, cutting to, but not through, the bottom. Starting from the center cut, slice horizontally toward one side, stopping 1/2 inch from the edge. Repeat on the opposite side. Unfold the meat so that it lays flat like a book. Lay the meat between two pieces of heavy-duty plastic wrap. Flatten it to a 1/2-inch thickness using a meat mallet.
4. Stuff and Roll Sprinkle the fine ground black pepper over the flattened tenderloin. Spread the greens and ham mixture evenly over the meat, leaving a small border at the edges. Roll up the meat, jellyroll fashion, starting with a long side. Secure the roll with kitchen string tied at 4-inch intervals.
5. Roast Press the coarse cracked pepper onto the outside of the tenderloin. Place the roast, seam side down, on a lightly greased rack in a roasting pan. Place the tenderloin in the oven and immediately reduce the heat to 350°F (175°C). Bake for 40 minutes or until a meat thermometer inserted into the thickest portion registers 145°F (medium-rare) to 160°F (medium). Remove from the oven. Cover loosely with aluminum foil and let stand for 15 minutes before slicing.
6. Make the Gravy Stir the flour into the reserved ham drippings in the skillet. Cook over medium-low heat, stirring constantly, for 4 to 5 minutes or until the roux is caramel colored. Gradually add the beef broth and red wine. Cook over medium-low heat, stirring constantly, until the gravy is thickened and bubbly. Stir in the remaining black pepper. Slice the tenderloin and serve with the warm gravy. Garnish with fresh greens if desired.
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Stuffed Beef Tenderloin with Country Ham & Mustard Greens
This impressive stuffed beef tenderloin is a centerpiece for any special occasion. It is rolled with salty country ham and earthy mustard greens, crusted in cracked pepper, and served with a rich red wine pan gravy made from the drippings.
Ingredients
For the Filling
For the Beef
For the Gravy
Instructions
Prepare the Greens
-
Cook the mustard greens according to the package directions. Drain them well. Press the greens firmly between layers of paper towels to remove as much excess moisture as possible. This prevents a soggy filling. Transfer the dry greens to a large bowl.
Make the Filling
-
Melt 1 tablespoon of butter in a skillet over medium heat. Add the green onions and cook until tender, stirring often. Add the onions to the bowl with the greens. Melt the remaining 2 tablespoons of butter in the same skillet. Add the country ham slices. Cook over medium-high heat for 4 minutes, turning once. Remove the ham from the skillet. Reserve the drippings in the skillet for the gravy. Chop the ham into small pieces. Stir the chopped ham, soft breadcrumbs, and ground red pepper into the greens mixture.
Prepare the Beef
-
Preheat the oven to 500°F (260°C). Make a lengthwise cut down the center of the tenderloin, cutting to, but not through, the bottom. Starting from the center cut, slice horizontally toward one side, stopping 1/2 inch from the edge. Repeat on the opposite side. Unfold the meat so that it lays flat like a book. Lay the meat between two pieces of heavy-duty plastic wrap. Flatten it to a 1/2-inch thickness using a meat mallet.
Stuff and Roll
-
Sprinkle the fine ground black pepper over the flattened tenderloin. Spread the greens and ham mixture evenly over the meat, leaving a small border at the edges. Roll up the meat, jellyroll fashion, starting with a long side. Secure the roll with kitchen string tied at 4-inch intervals.
Roast
-
Press the coarse cracked pepper onto the outside of the tenderloin. Place the roast, seam side down, on a lightly greased rack in a roasting pan. Place the tenderloin in the oven and immediately reduce the heat to 350°F (175°C). Bake for 40 minutes or until a meat thermometer inserted into the thickest portion registers 145°F (medium-rare) to 160°F (medium). Remove from the oven. Cover loosely with aluminum foil and let stand for 15 minutes before slicing.
Make the Gravy
-
Stir the flour into the reserved ham drippings in the skillet. Cook over medium-low heat, stirring constantly, for 4 to 5 minutes or until the roux is caramel colored. Gradually add the beef broth and red wine. Cook over medium-low heat, stirring constantly, until the gravy is thickened and bubbly. Stir in the remaining black pepper. Slice the tenderloin and serve with the warm gravy. Garnish with fresh greens if desired.
