Kuku Stuffed Beef Tenderloin
Published December 22, 2009
Elizabeth Lippman for The New York Times
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup vegetable oil
½ large onion, thinly sliced
½ cup parsley leaves, packed
½ cup cilantro leaves, packed
¼ cup dill fronds, packed
3 medium leaves romaine lettuce, very thinly cut crosswise
¼ cup thinly sliced (crosswise) scallion greens
3 tablespoons fine bread crumbs or all-purpose flour
¼ teaspoon ground turmeric
¼ cup barberries (optional, see note)
1 large egg, lightly beaten
Salt
ground black pepper
2 beef tenderloins, about 2 ½ pounds each, trimmed
2 teaspoons sumac
½ teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cinnamon
½ teaspoon ground cardamom
Nutritional analysis per serving (10 servings)
6 grams carbs; 211 milligrams cholesterol; 641 calories; 22 grams monosaturated fat; 3 grams polyunsaturated fat; 17 grams saturated fat; 47 grams fat; 1 gram fiber; 607 milligrams sodium; 46 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Pour oil in ovenproof skillet on medium-high heat, fry onion until crisp and golden. Drain on paper towels and reserve oil in pan.
- Step 2
In a food processor, mince parsley, cilantro and dill. Combine in bowl with onions, romaine, scallions, bread crumbs, turmeric and barberries, if using. Add beaten egg and mix just until combined. Season lightly with salt and pepper.
- Step 3
Make a slice lengthwise down middle of each tenderloin to about ½ inch from bottom, to open like a book. Season all sides with sumac and a mix of cumin, coriander, cinnamon and cardamom. Put herb mixture into opening of meat (it will be very full) and tie with twine at 1-inch intervals.
- Step 4
Return skillet to high heat. When pan is hot, add tenderloins, turning to sear on all sides until browned. Transfer skillet to oven. Cook until an instant-read thermometer inserted into thickest part of meat (not the stuffing) reads 130 degrees for medium-rare, 20 to 25 minutes. Transfer tenderloins to a warm platter, cover lightly with foil and allow to rest for 10 minutes. Cut into slices, discarding butcher’s twine, and serve.
Barberries are sold at Kalustyan’s, kalustyans.com, (800) 352-3451.
Private Notes
Comments
Was fantastic. My only comment is that given tenderloin is a lower fat cut this can get dry. I’ve done this with tenderloin as well as bavette. Obviously the bavette isn’t stuffed and you roast the stuffing and the bavette separate, but it’s pretty on point.
Was fantastic. My only comment is that given tenderloin is a lower fat cut this can get dry. I’ve done this with tenderloin as well as bavette. Obviously the bavette isn’t stuffed and you roast the stuffing and the bavette separate, but it’s pretty on point.
Question Is it 2 1/2 pounds before or after trimming?
Made this for the first time for a dinner with friends. It was absolutely delicious and an easy recipe to make. I could not find sumac but did find Za’atar seasoning which has sumac in it and it worked well as a substitute.