Tenderloin Stuffed with Blue Cheese and Mushrooms

My husband loves to cook and made this for us last night  ( and I love it when he cooks for me!).

We actually served this for our Thanksgiving meal this year since it was just the three of us and we aren’t fond of turkey.  Most likely, we’ll have it again for Christmas Eve dinner.  We’ve been making stuffed tenderloin for a few years now and it’s excellent to serve when company comes over since it feeds so many and is delicious if you like blue cheese, mushrooms and filet minion.  We served it with Lemon and Garlic Asparagus.

Tenderloin Stuffed with Blue Cheese and Mushrooms
skinnymerecipes.com
Serves: 6-8, Calories: 333, Fat 18 g, Sat Fat 8g, Carbs 1 g, Fiber 0 g, Net Carbs 1 g, Sugar 1g, Protein 39 g, WW PP: 8 pp, WW SP: 9 pts.

Ingredients:

• 2 1/2 – 3 pounds beef tenderloin
• Salt
• Pepper
• Garlic Powder
• Olive oil
• 5 ounces blue cheese
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1 garlic clove, minced

Directions

Preheat the oven to 450 degrees F.

Butterfly the roast by slicing open lengthwise in, being careful to not slice all the way through.

Sprinkle all sides with salt, pepper and garlic powder.

Heat a frying pan over high heat and brush both sides of roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.

While roast is resting, melt butter in frying pan.  Add sliced mushrooms and garlic.  Saute until mushrooms are a nice golden color.

After the meat has rested, put blue cheese and then mushrooms over one half of the tenderloin.

Roll up and tie the whole thing together with kitchen string. (Usually 3 strings, 1 in the middle and 1 on each end)  Return the tied meat to the frying pan then place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 18 to 20 minutes.  (This will be rare / medium rare so cook longer if you like your meat done more).

Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes.  Cut into 6 – 8 slices and serve.

Tenderloin Stuffed with Blue Cheese and Mushrooms

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Author: Donna Anthony

Serves: 6-8

Ingredients

• 2½ - 3 pounds beef tenderloin
• Salt
• Pepper
• Garlic Powder
• Olive oil
• 5 ounces blue cheese
• 1 tablespoon butter
• 8 oz mushrooms, sliced
• 1 garlic clove, minced

Directions

1. Preheat the oven to 450 degrees F.
2. Butterfly the roast by slicing open lengthwise in, being careful to not slice all the way through.
3. Sprinkle all sides with salt, pepper and garlic powder.
4. Heat a frying pan over high heat and brush both sides of roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
5. While roast is resting, melt butter in frying pan.  Add sliced mushrooms and garlic.  Saute until mushrooms are a nice golden color.
6. After the meat has rested, put blue cheese and then mushrooms over one half of the tenderloin.
7. Roll up and tie the whole thing together with kitchen string. (Usually 3 strings, 1 in the middle and 1 on each end)  Return the tied meat to the frying pan then place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 18 to 20 minutes.  (This will be rare / medium rare so cook longer if you like your meat done more).
8. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes.  Cut into 6 - 8 slices and serve.

Nutrition Information

Serving size: ⅛th Calories: 333 Carbohydrates: 1 Fiber: 0 Net Carbs: 1 Sugars: 1 Protein: 39 Fat: 18 Saturated Fat: 8 Weight Watchers Points Plus: 8 Weight Watchers SmartPoints: 9

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