Stuffed Beef Tenderloin
Ingredients
- 6 tablespoons butter
- 1 shallot, diced
- 2/3 cup dry sherry wine
- 1/4 cup dried dates, pitted and chopped
- 1/4 cup dried cranberries
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh sage
- Kosher salt and freshly cracked black pepper
- One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied (see Cook's Note)
- 1/3 cup Marcona almonds, crushed
- 2 tablespoons minced chives
- Store-bought horseradish sauce, for serving
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