Justin and I made this beef tenderloin and Roasted Brussel Sprouts (<– LOVE these) for dinner last night. It was extremely messy but so much fun. It was one of those times cooking where I realized how much I love not only cooking, but cooking with my husband. I have never really worked well with others in the kitchen, but Justin and I seem to operate like a well oiled machine. I go left, he automatically goes right. I need a mixing bowl, he hands it to me before I even say a word. I can’t find something, he knows where it is. Maybe we fell in love in the kitchen, who knows.
This tenderloin is one of those dishes where you really do need a second set of hands at some point (or more specifically, the stuffing point). So get in the kitchen with your loved one. Spend some time together and feel your happiness while you cook and then enjoy this amazing deliciously labor of love. Have a happy weekend!
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.