Best Blue Cheese Mushroom Stuffed Tenderloin Recipes

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BLUE CHEESE-STUFFED BEEF TENDERLOIN WITH PORT SAUCE & MUSHROOM-SPINACH BARLEY PILAF



BLUE CHEESE-STUFFED BEEF TENDERLOIN WITH PORT SAUCE & MUSHROOM-SPINACH BARLEY PILAF image

Categories     Beef

Yield 8 servings

Number Of Ingredients 19

1 4-pound trimmed beef tenderloin
1/4 tsp. salt
3/4 tsp. black pepper
3/4 tsp. dried thyme
2 cups crumbled blue cheese
1/3 cup bread crumbs
Butcher's twine or string
1 Tb. olive oil
1 cup ruby port wine
1 cup chicken broth
1 tsp. cornstarch dissolved in 1 tsp. water
For the barley pilaf:
1 cup dried mushrooms 2 Tbs. olive oil
1 large onion, diced
1 pound pearled barley
1 cup dry white wine
4 cups chicken broth
7 ounces rinsed baby spinach
1 cup grated Parmesan cheese

Steps:

  • Prepare beef and sauce: Slit tenderloin lengthwise, almost but not all the way through. Sprinkle with salt and 1/2 tsp. each pepper and thyme. Mix cheese, bread crumbs and 1/4 tsp. each pepper and thyme; stuff pocket with cheese mixture. Tie tenderloin crosswise at 1 1/2-inch intervals. Coat with oil and sprinkle with more salt and pepper; set aside. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Heat a large, heavy-bottomed roasting pan over two burners on medium-high heat. When pan is very hot, turn on exhaust fan and sear roast until well browned, about 2 minutes on all 4 sides; transfer to a cookie sheet. Reduce heat to low; add port, scraping roasting pan to loosen brown bits. Pour port into a saucepan with 1 cup broth. Simmer until reduced to 1 cup; whisk in cornstarch to thicken. Set aside. Prepare pilaf: Place mushrooms in a bowl, cover with3 cups of water and agitate to loosen dirt. Let sit 30 minutes. Put mushrooms in a fine mesh strainer; reserve liquid in bowl. Wash mushrooms under running water. Set aside. Pour mushroom liquid through strainer into another bowl. Add 2 Tbs. oil to the roasting pan. Sauté onion until well browned, 5 minutes. Add barley. Sauté; stir constantly,1 to 2 minutes. Add mushrooms, then wine. Simmer until nearly evaporated; add reserved mushroom liquid and4 cups broth, and bring to a simmer. To cook: Set a wire rack over the barley; set beef on rack. Cook, uncovered, until a meat thermometer inserted in thickest portion registers 120 (medium-rare) or 125 (medium), 30 to 35 minutes. Remove roast from rack and rack from pan. Let roast rest for about 25 minutes. Return barley to oven; cook until liquid evaporates and barley is tender, about 20 minutes. Remove from oven; stir in spinach and Parmesan until spinach wilts. To serve: Reheat port wine sauce. Cut roast into 1-inch-thick slices. Serve with sauce and barley pilaf.

BLUE CHEESE-MUSHROOM STUFFED TENDERLOIN



Blue Cheese-Mushroom Stuffed Tenderloin image

Here's my go-to entree for just about any special occasion. Filled with a savory stuffing, the sliced tenderloin looks and tastes like a specialty from an upscale restaurant. -Joyce Conway, Westerville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1 tablespoon Worcestershire sauce
3 tablespoons horseradish mustard or spicy brown mustard
1 tablespoon coarsely ground pepper
1 tablespoon olive oil
1 teaspoon salt
1 beef tenderloin roast (4 pounds)
3/4 cup crumbled blue cheese, divided
1-1/2 cups french-fried onions
Additional French-fried onions, optional

Steps:

  • Preheat oven to 425°. In a small skillet, heat butter over medium-high heat. Add mushrooms and Worcestershire sauce; cook and stir until mushrooms are tender, 6-8 minutes. In a small bowl, mix mustard, pepper, oil and salt., Cut lengthwise through the center of roast to within 1/2 in. of bottom. Open roast and cut lengthwise through the center of each half to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to 3/4-in. thickness. , Remove plastic. Spread mushrooms down center of roast to within 1/2 in. of ends; top with 1/2 cup cheese and onions. Starting at a long side, roll up jelly-roll style; tie at 1-1/2-in. intervals with kitchen string. Secure ends with toothpicks., Place on a rack in a shallow roasting pan; spread with mustard mixture. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string and toothpicks. Top servings with remaining cheese. If desired, warm additional onions in microwave and sprinkle over tops.

Nutrition Facts : Calories 499 calories, Fat 28g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 52g protein.

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