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August 8, 2011
Stuffed Tenderloin
Beef from the Oven
Prep time:
15 minutesCooking time:
45 minutes“To achieve a consistent doneness throughout the meat, cut the thin end off, leaving a roast with the same diameter at both ends. Use the trimmed end for a small filet mignon steak.”
Ingredients
Serves 6
- 1 (1 1/2-pound) beef tenderloin
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 mushrooms, sliced
- 2 green onions, sliced
- 1 clove garlic, minced
- 2 tablespoons butter
- 3 tablespoons crumbled blue cheese
Directions
1
Preheat oven to 425°F. Cut tenderloin lengthwise to form pocket. Mix seasonings in a bowl. Rub over outside and cut surfaces of tenderloin.
2
Sauté mushrooms, green onions and garlic in butter in skillet over medium heat until onions are tender. Spoon into tenderloin pocket; sprinkle blue cheese over onion mixture.
3
Close the pocket and secure with skewers. Place tenderloin on a rack in roasting pan.
4
Roast, uncovered, for 45 minutes or until done to taste. Remove from oven and let sit for 5 minutes before slicing.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
Before roasting, rub a teaspoon of vegetable oil over the meat's surface to help seal in the juices.
Great Pairings
Ham and Potato Gratins
Buy cubed ham from a grocery-store salad bar to save effort and money. The chopping work is already done and the per-pound price is frequently lower than the ham at the deli counter.
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