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© Meredith Corporation. All rights reserved. Used with permission.
Rinse dried mushrooms; place in a small bowl. Add enough boiling water to cover; let stand for 20 minutes. Drain; squeeze dry. Chop mushrooms; set aside.
Preheat oven to 425°F. In a large skillet, heat 2 tablespoons oil over medium heat. Add onions; cook and stir for 5 to 6 minutes or until golden. Add sausage, garlic and the reserved mushrooms; cook until sausage is brown, using a wooden spoon to break up meat as it cooks. Add chard; cook and stir until wilted.
Spoon sausage mixture into a colander. Using a wooden spoon, press to remove excess liquid. Discard liquid.
Spoon sausage mixture into a medium bowl. Stir in Parmesan, 1/2 teaspoon salt, Italian seasoning and 1/4 teaspoon pepper.
Cut beef tenderloin in half horizontally, cutting to but not through the other side. Open tenderloin like a book. Spread the sausage mixture evenly over cut sides of the tenderloin. Bring up sides of tenderloin to enclose sausage mixture. Using 100%-cotton kitchen string, tie the tenderloin together at 3-inch intervals.
Place tenderloin on the rack of a roasting pan, placing the stuffing slit to one side. Brush tenderloin with the remaining 1 tablespoon olive oil; sprinkle with the remaining 1 teaspoon salt and 1 teaspoon pepper. Roast tenderloin to desired doneness. Allow 50 to 60 minutes for medium-rare (145°F) or 65 to 70 minutes for medium (160°F). Tent loosely with foil. Let stand at room temperature for 15 minutes before carving. Discard string. Thickly slice tenderloin; serve immediately.