Stuffed Beef Tenderloin (Print Version)

# Ingredients:

01 - 1 center-cut beef tenderloin, trimmed.
02 - 2 tablespoons butter for basting.
03 - 1.5 tablespoons Dijon mustard.
04 - 1 tablespoon sea salt.
05 - 1 tablespoon black peppercorns.
06 - 2 tablespoons prepared horseradish.
07 - 6 garlic cloves, minced.
08 - 1 teaspoon rosemary, chopped.
09 - 1 teaspoon thyme, chopped.
10 - 1 teaspoon tarragon, chopped.
11 - 1 teaspoon kosher salt.
12 - 2 tablespoons butter.
13 - 1/8 cup beef broth.
14 - 1 tablespoon flour.
15 - 1 teaspoon salt.
16 - 1 tablespoon chipotle puree.

# Instructions:

01 - Butterfly the tenderloin with a sharp knife until it's 1/2 inch thick.
02 - Mix all stuffing ingredients in a bowl.
03 - Spread stuffing on meat and roll tightly.
04 - Tie with butcher twine every 2 inches.
05 - Spread Dijon mustard on outside, then season with salt and pepper.
06 - Chill for 30 minutes.
07 - Heat grill to 400°F.
08 - Grill for 20 minutes, rotating every 2-3 minutes.
09 - Baste with melted butter halfway through.
10 - Cook until internal temperature reaches 115°F.
11 - Rest for 10 minutes.
12 - Heat skillet, melt butter.
13 - Add flour, stir until thickened (2-3 minutes).
14 - Add beef broth, salt, and chipotle puree, simmer 4-5 minutes.

# Notes:

01 - Best served medium-rare.
02 - Can be prepared ahead and refrigerated.
03 - Sauce can be made while meat rests.

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