This recipe has been featured in a post on The Recipe Girl blog: Fall Dinner Party Menu. This dish is gluten-free adaptable- please see tips below the recipe…
Yield: 6 servings
Prep Time: 25 min
Cook Time: 45 min
This simple stuffed beef tenderloin recipe is tender and melt-in-your-mouth good. Slice a tenderloin open and stuff with quickly sauteed mushrooms & green onions. Top with a sprinkle of blue cheese crumbles and use toothpicks to secure the tenderloin back together.
2 Tablespoons butter
2 green onions, thinly sliced
10 ounces fresh mushrooms, sliced
1 large garlic clove, minced
1 small handful fresh parsley, chopped
2 pounds beef tenderloin, trimmed of fat
1/4 cup blue cheese, crumbled
1. Preheat oven to 425 degrees F. Spray small roasting pan or rimmed cookie sheet with nonstick spray.
2. Melt butter in large skillet. Sauté the onion, mushrooms, garlic and parsley, just until mushrooms are softened.
3. Make a slit down the middle of the tenderloin (without cutting it into two pieces) and stuff mushroom mixture inside. Sprinkle the blue cheese over the mushrooms. Pull the slit closed and secure with toothpicks.
4. Brush the tenderloin with melted butter and bake 30 to 40 minutes, or until desired degree of doneness is obtained. Slice into 6 portions and serve immediately.
*I like to pull the tenderloin out when it has reached about 150 degrees, and then let it rest for 5 minutes or so before cutting.
*If preparing this recipe as GLUTEN FREE, be sure to sub in a soft cheese that is GF (such as goat). Blue Cheese tends to by iffy on whether or not it's GF.
*If you have a smaller piece of tenderloin, this recipe will work just as well. Make less of a mushroom mixture and continue w/ the recipe as instructed. Baking time will be a bit less.