Behind the Dish: Mushroom-Stuffed Beef Tenderloin

We’re a little behind today, but we’re here! If you’re a “meat and potatoes” kind of eater, this is your night for the Julia Project. Tonight’s Julia dish is Filet de Boeuf en Feuilletons, Duxelles, otherwise known as tenderloin of beef sliced and stuffed with mushrooms and roasted. The basic recipe from Volume 2 of Mastering the Art of French Cooking calls for foie gras and Madeira as part of the mushroom stuffing, but we are skipping the foie gras and substituting Marsala for the Madeira. Otherwise, the basic ingredients we will use for the stuffing are the same: white mushrooms, butter, shallots, ham (yes, ham!), tarragon, salt and pepper. The accompaniments for this fine cut of meat will be grilled asparagus and Yukon Gold mashed potatoes. We also may be whipping up a bit of a Marsala gravy to top the tenderloin. Definitely a classic.

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