Uploaded November 2020 | Updated September 2026, 2 weeks ago
Stuffed Beef Tenderloin
(For 12” - 14” Camp Oven & #9 - #10 Skillet)
Marinate Ingredients:
1 whole beef tenderloin, butterflied (3 – 4 lbs.)
1 cup olive or vegetable oil
2 tbsp. worcestershire sauce
1 tsp. dried oregano
1 tsp. basil
1 tsp. thyme
1 tsp. garlic salt
1 tsp. salt
½ tsp. black pepper
Stuffing Ingredients:
1 cube butter, melted (½ cup)
2 cups fresh mushrooms, sliced
½ cup green onions, sliced
1 can (8oz.) water chestnuts, drained and chopped
2 cups seasoned bread crumbs
3 eggs, beaten
¼ cup grated parmesan cheese
1 tsp. fennel seed
½ tsp. dried oregano
½ tsp. dried rosemary, crushed
½ tsp. black pepper
Directions:
1. Butterfly the tenderloin open, by slicing the roast lengthwise, stopping about ¾” from cutting the roast in half. Open and lay flat. Depending on oven size, larger roasts will need to be chopped in half. Using a two-gallon zip-lock bag, add remaining marinate ingredients and place the open slab(s) of tenderloin inside. Seal closed and place in an ice chest, or refrigerator for at least 4 hours, or overnight. Turn the bag over a few times, during this period.
2. Melt the butter and sauté mushrooms, green onions & water chestnuts until onions are tender. Remove skillet from heat. Add remaining stuffing ingredients, mix well until bread crumbs are absorbed into the wet mixture.
3. Remove tenderloin from bag, place on a flat surface with the sliced side up. Arrange tie strings underneath the meat, leaving enough length to tie the roast closed. Spoon the stuffing onto the meat and tie the roast(s) closed.
4. Grease the inside of the cold camp oven, place roast(s) inside. Place lid onto oven. Bake at 350°F for approximately 1½ hours. Enjoy!!!
Tips:
1. Depending on how cold the ice chest or refrigerator is, the oil may solidify. If this happens, simply remove the bag from the cold long enough for the oil to re-liquefy.
2. Google, “taut-line hitch” it’s a great knot to use to tie up a roast, because it’s adjustable, if need be.
3. Check the meat with a thermometer, to get the exact desired doneness of the meat.
Webisode Index:
0:00 Intro
0:41 Opening
1:30 Pantry Box
2:11 Marinate
2:45 Sauté
3:47 Mixing the Stuffing
5:25 Placing the Stuffing
7:19 Closing the Roasts
8:53 Baking the Roasts
11:06 Plated Clips
11:40 Closing
12:04 Outro
13:32 Blast From the Past
Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Stuffed Beef Tenderloin
(For 12” - 14” Camp Oven & #9 - #10 Skillet)
Marinate Ingredients:
1 whole beef tenderloin, butterflied (3 – 4 lbs.)
1 cup olive or vegetable oil
2 tbsp. worcestershire sauce
1 tsp. dried oregano
1 tsp. basil
1 tsp. thyme
1 tsp. garlic salt
1 tsp. salt
½ tsp. black pepper
Stuffing Ingredients:
1 cube butter, melted (½ cup)
2 cups fresh mushrooms, sliced
½ cup green onions, sliced
1 can (8oz.) water chestnuts, drained and chopped
2 cups seasoned bread crumbs
3 eggs, beaten
¼ cup grated parmesan cheese
1 tsp. fennel seed
½ tsp. dried oregano
½ tsp. dried rosemary, crushed
½ tsp. black pepper
Directions:
1. Butterfly the tenderloin open, by slicing the roast lengthwise, stopping about ¾” from cutting the roast in half. Open and lay flat. Depending on oven size, larger roasts will need to be chopped in half. Using a two-gallon zip-lock bag, add remaining marinate ingredients and place the open slab(s) of tenderloin inside. Seal closed and place in an ice chest, or refrigerator for at least 4 hours, or overnight. Turn the bag over a few times, during this period.
2. Melt the butter and sauté mushrooms, green onions & water chestnuts until onions are tender. Remove skillet from heat. Add remaining stuffing ingredients, mix well until bread crumbs are absorbed into the wet mixture.
3. Remove tenderloin from bag, place on a flat surface with the sliced side up. Arrange tie strings underneath the meat, leaving enough length to tie the roast closed. Spoon the stuffing onto the meat and tie the roast(s) closed.
4. Grease the inside of the cold camp oven, place roast(s) inside. Place lid onto oven. Bake at 350°F for approximately 1½ hours. Enjoy!!!
Tips:
1. Depending on how cold the ice chest or refrigerator is, the oil may solidify. If this happens, simply remove the bag from the cold long enough for the oil to re-liquefy.
2. Google, “taut-line hitch” it’s a great knot to use to tie up a roast, because it’s adjustable, if need be.
3. Check the meat with a thermometer, to get the exact desired doneness of the meat.
Webisode Index:
0:00 Intro
0:41 Opening
1:30 Pantry Box
2:11 Marinate
2:45 Sauté
3:47 Mixing the Stuffing
5:25 Placing the Stuffing
7:19 Closing the Roasts
8:53 Baking the Roasts
11:06 Plated Clips
11:40 Closing
12:04 Outro
13:32 Blast From the Past
Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
