Beef Tenderloin Stuffed with Mushrooms, Spinach, and Blue Cheese
Yield 8 servings
- 8 ounces cremini mushrooms, sliced thin and chopped small
- 4 cloves minced garlic
- 6 ounces fresh baby spinach, chopped small
- 1 cup (4 ounces) crumbled blue cheese
- 2 pounds beef tenderloin roast
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- Preheat your oven to 425F.
- In a small nonstick skillet coated with cooking spray, saute the mushrooms until they're tender. Add the garlic and cook for 1 minute.
- In a small bowl, combine the mushroom mixture, spinach, and cheese, then set aside.
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
- Open the tenderloin so it lies flat and cover it with plastic wrap.
- Flatten it to 3/4 inch thickness. Remove the plastic and sprinkle it with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Spread the stuffing mixture over the meat to within 1 inch of the edges.
- Wrap up the tenderloin (the best you can) and tie it at 2 inch intervals with kitchen string.
- Place it on a rack in a shallow roasting pan and sprinkle it with the remaining salt and pepper.
- Bake, uncovered, at 425F for 30 minutes or until the meat reaches your desired doneness (for medium-rare, a meat thermometer should read 145F; medium, 160F; well-done, 170F).
- Let it stand for 5-10 minutes before slicing.
Recipe by Unruly Bliss at http://unrulybliss.com/food/goodn-messy-and-lucky-too/