Cheese Stuffed Beef Tenderloin Recipes

Beef Tenderloin Stuffed with Goat Cheese, Spinach

WebOct 21, 2018 · Preheat oven to 425°F/220°C. Have a roasting pan at hand. Stir together spinach, goat cheese and tomatoes in a medium mixing …

1. Position rack in middle of oven. Preheat oven to 425°F/220°C. Have a roasting pan at hand.
2. Stir together spinach, goat cheese and tomatoes in a medium mixing bowl until thoroughly combined.
3. Slice the tenderloin lengthwise down the center and about three-quarters of the way through. Open the beef as flat as possible. Season interior well with salt and pepper and about three-quarters of the herbs (you can do this by eye).
4. Spread cheese and vegetable filling down center of beef, leaving a 1-inch (2.5 cm) border on all sides. Press sides back together, making sure no filling is protruding. Wrap with Butcher’s twine at 2-inch (12 mm) intervals. Rub tenderloin all over with 1 tablespoon of Fody Garlic-Infused Olive Oil, then season with salt and pepper and remaining herbs. (Meat may be prepared to this point up to one day ahead. Simply refrigerate until needed, then allow to come to room temperature before proceeding).

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Gorgonzola and MushroomStuffed Beef Tenderloin …

WebOct 7, 2008 · 2. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and …

1. Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
2. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
3. Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
4. Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)

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