Stuffed Beef Tenderloin Apple Bourbon (Print Version)

Tender beef filled with apple herb stuffing, served with a rich apple bourbon-infused gravy.

# Ingredients:

→ Beef and Seasoning

01 - 1 1/2 pounds beef tenderloin, trimmed of silver skin and excess fat
02 - 2 tablespoons olive oil, divided
03 - 2 tablespoons kosher salt, divided
04 - 2 teaspoons black pepper, divided
05 - Kitchen twine

→ Stuffing

06 - 2 slices bacon, diced
07 - 2 small to medium gala apples, peeled, cored, and diced
08 - 1 small yellow onion, diced
09 - 2 cloves garlic, minced
10 - 1 tablespoon chopped fresh sage
11 - 1 1/2 teaspoons chopped fresh rosemary
12 - 1 teaspoon chopped fresh thyme
13 - 1 1/2 tablespoons packed light brown sugar
14 - 1 1/2 teaspoons smoked paprika
15 - 3/4 teaspoon garlic powder

→ Gravy

16 - 3 cups low-sodium beef broth
17 - 1 teaspoon apple bourbon extract
18 - 1 tablespoon Worcestershire sauce
19 - 1 teaspoon Dijon mustard
20 - 1 tablespoon cornstarch, mixed with 2 tablespoons cold water
21 - 1 tablespoon cold unsalted butter

# Steps:

01 - In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon, reserving the rendered fat in the skillet. Set aside the bacon.
02 - Add the diced yellow onion to the bacon fat in the skillet. Sauté for 5-7 minutes until translucent and softened. Stir in the diced apples and minced garlic; cook for 3-5 minutes until apples are just softened.
03 - Stir in the chopped sage, rosemary, thyme, light brown sugar, smoked paprika, garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant. Remove from heat and let the stuffing cool slightly. Stir in the reserved crispy bacon.
04 - Place the beef tenderloin on a cutting board. Make a horizontal cut lengthwise, stopping 3/4 of the way through, leaving a 1/2-inch hinge. Open the tenderloin like a book. If needed, make another cut in the thicker side to achieve an even 1/2 to 3/4 inch thickness.
05 - Cover the butterflied tenderloin with plastic wrap and gently pound to a uniform thickness of about 1/2 inch. Remove the wrap. Season the interior with 1 tablespoon kosher salt and 1 teaspoon black pepper.
06 - Spread the cooled stuffing evenly over the inside of the tenderloin, leaving a 1/2-inch border. Tightly roll the beef from a long side, creating a compact log to secure the filling.
07 - Tie the rolled tenderloin at 1-inch intervals using kitchen twine. Place seam-side down and secure further with a long piece of twine if desired. Drizzle the exterior with 1 tablespoon olive oil and rub evenly. Season generously with the remaining 1 tablespoon kosher salt and 1 teaspoon black pepper.
08 - Preheat the oven to 400°F. Place a large oven-safe skillet over medium-high heat for 3-5 minutes. Add the tied tenderloin and sear for 2-3 minutes per side until a deep brown crust forms.
09 - Transfer the skillet to the preheated oven. Roast for 25-40 minutes, depending on thickness and desired doneness. Use a meat thermometer: remove at 125-130°F for medium-rare, 130-135°F for medium, or 135-140°F for medium-well. The temperature will rise during resting.
10 - Transfer the cooked tenderloin to a cutting board. Tent loosely with aluminum foil and allow it to rest for 10-15 minutes to redistribute juices.
11 - Place the used skillet back on medium heat. Add 1/2 cup beef broth and scrape up all browned bits from the pan with a wooden spoon. Let the liquid simmer for 1 minute and reduce slightly.
12 - Add the remaining 2 1/2 cups beef broth, Worcestershire sauce, and Dijon mustard. Bring to a gentle simmer and let cook for 8-10 minutes until reduced by about one-third.
13 - Stir in the apple bourbon extract. Allow the gravy to simmer for 1 minute to integrate the flavors.
14 - Stir the cornstarch slurry and slowly whisk into the simmering gravy. Continue cooking until the sauce thickens and coats the back of a spoon.
15 - Remove the pan from heat. Whisk in the cold unsalted butter for a smooth and glossy finish. Adjust seasoning with salt and black pepper to taste.
16 - Remove all twine from the rested tenderloin and slice into thick medallions with a sharp knife. Arrange slices on a serving platter or plates.
17 - Generously spoon the apple bourbon gravy over each slice of beef tenderloin. Garnish with fresh thyme or rosemary sprigs or thinly sliced apples. Serve immediately.

# Notes:

01 - Ensure the beef tenderloin is evenly pounded for consistent cooking and optimal texture.
02 - Let the meat rest fully after roasting to maintain juiciness.
03 - Always use a meat thermometer for precise doneness.

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