Stuffed Beef Tenderloin

5 from 1 vote

Tender beef tenderloin is stuffed with a savory mixture of mushrooms, green onions, garlic, parsley, and blue cheese, then roasted to perfection. An impressive and elegant main dish for holidays or special occasions.

Prep Time25

Cook Time45

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: beef tenderloin, blue cheese, mushrooms

Servings: servings

Author: Lori Lange

Equipment

Small Roasting Pan (for roasting the tenderloin)
Skillet (for sauteing the mushrooms)
Toothpicks (for sealing the meat after stuffing)
Basting Brush (for brushing butter on top)

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℉. 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

For medium, pull it out of the oven at 130 to 135 degrees F., and let it rest for 5 minutes. For medium rare, pull it out of the oven at 125 to 130 degrees F.
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