MLA Grassfed beef tenderloin stuffed with mushroom duxelle on grilled baby leeks and crushed potatoes

  • Prep time 0Min
  • Cook time 15Min
  • Technique Broil, Sear
  • Meat Beef
  • Cut Tenderloin
  • Serves 10

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10 x 8-ounce Australian beef grassfed tenderloin (trimmed and portioned)
1 pound button mushrooms (sliced)
1 pound shitake mushrooms (sliced)
1 pound oyster mushrooms (sliced)
1 Spanish onion (fine dice)
thyme (chopped)
garlic (chopped)
salt and pepper to taste
30 baby leeks (grilled, cut in half lengthways)
2 pounds potatoes (crushed)
2 cups red wine sauce


Sauté onions in canola oil until soft. Add mushrooms and garlic and cook until mushrooms are soft. Add salt and pepper. Transfer to food processor and blend for 5 seconds.

With a sharp knife make a small incision on the side of each tenderloin, then cut a pocket inside the beef. Stuff the mushrooms into the pocket, season beef on both sides with salt and pepper and sauté on both sides.

Transfer to a sheet pan and cook in hot oven at 375°F for 10-15 minutes or until medium rare. Let rest and serve.

Lay 3 pieces of baby leeks on one side of the plate and place stuffed tenderloin on top. Place potato next to it and drizzle steak with red wine sauce.