ROSEMARY STUFFED GOAT CHEESE BEEF TENDERLOIN
I got this recipe out of my Better Homes & Garden Holiday Cooking magazine...I made it for Xmas Dinner...It look good but I found out you need to serve it as soon as you put the cheese into the beef or it cools down the meat...
Provided by CIndytc
Categories Roast Beef
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Dijon Spread:.
- In a small bowl, stir together all ingreadients.
- Preheat oven 425 degrees. Prepare dijon Spread. Spread over roast. Place roast on a rack in a shallow roasting pan.
- Roast uncovered, for 35 to 40 minutes or until an instant - read thermometer inserted into the center of the roast registers 135 degrees for medium rare doneness. Cover with foil; let stand 15 minutes before slicing.
- Cut roast into 8 slices about 1 to 1 1/2 inches apart, cutting to, but not through, the bottom of the roast. Tuck a slice of goat cheese into each cut (or spoon 1 T cream cheese into each cut). Sprinkle with snipped rosemary.
- To serve, slice through the roast between each cheese portion.
Nutrition Facts : Calories 161.6, Fat 12.8, SaturatedFat 4.7, Cholesterol 39.1, Sodium 251.8, Carbohydrate 0.5, Fiber 0.1, Protein 10.5
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