KUKU STUFFED BEEF TENDERLOIN

KUKU STUFFED BEEF TENDERLOIN image

Yield 10 servings

Number Of Ingredients 18

1/4 cup vegetable oil
1/2 large onion, thinly sliced
1/2 cup parsley leaves, packed
1/2 cup cilantro leaves, packed
1/4 cup dill fronds, packed
3 medium leaves romaine lettuce, very thinly cut crosswise
1/4 cup thinly sliced (crosswise) scallion greens
3 tablespoons fine bread crumbs or all-purpose flour
1/4 teaspoon ground turmeric
1/4 cup barberries (optional, see note)
1 large egg, lightly beaten
Salt and ground black pepper
2 beef tenderloins, about 2 1/2 pounds each, trimmed
2 teaspoons sumac
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cinnamon
1/2 teaspoon ground cardamom.

Steps:

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. 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. 3. Make a slice lengthwise down middle of each tenderloin to about 1/2 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. 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.