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…
Blue Cheese and Mushroom Stuffed Beef Tenderloin
This is easy to make and melt-in-your-mouth good.
Recipe Details
Servings: 6 servings
Calories: 498kcal
Ingredients
- 2 tablespoons butter
- 2 whole 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
- ¼ cup crumbled blue cheese
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 425 degrees F. Spray a small roasting pan or rimmed cookie sheet with nonstick spray.
- Melt butter in large skillet. Sauté the onion, mushrooms, garlic and parsley, just until mushrooms are softened.
- 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.
- 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.
Notes
- 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 be 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 with the recipe as instructed. Baking time will be a bit less.
Nutrition
Serving: 1serving, Calories: 498kcal, Carbohydrates: 2g, Protein: 30g, Fat: 40g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Trans Fat: 0.2g, Cholesterol: 125mg, Sodium: 188mg, Potassium: 656mg, Fiber: 1g, Sugar: 1g, Vitamin A: 478IU, Vitamin C: 5mg, Calcium: 51mg, Iron: 4mg
