Best Rosemary Stuffed Goat Cheese Beef Tenderloin Recipes

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MUSHROOM-STUFFED BEEF TENDERLOIN



Mushroom-Stuffed Beef Tenderloin image

Slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. Elegant presentation for guests. Worth the expense for a special occasion.

Provided by littleturtle

Categories     Roast Beef

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

6 slices bacon
2 cups fresh mushrooms, chopped
4 tablespoons onions, chopped
2 garlic cloves, minced
1 1/4 cups dry breadcrumbs, divided
2 tablespoons minced fresh parsley
1 (2 lb) beef tenderloin, trimmed
1 tablespoon butter or 1 tablespoon margarine, melted
1 tablespoon parmesan cheese, grated

Steps:

  • In a skillet, cook bacon until crisp.
  • Remove bacon; crumble and set aside.
  • Drain skillet, reserving 1 tablespoon drippings.
  • In the drippings, saute the mushrooms, onion and garlic until tender.
  • Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
  • Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
  • Pinch meat together along the seam and secure with toothpicks.
  • Combine butter with Parmesan cheese and brush over top and sides of meat.
  • Press the remaining bread crumbs onto butter mixture.
  • Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
  • Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
  • If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
  • Let stand for 10 minutes, then remove toothpicks before slicing.

Nutrition Facts : Calories 397, Fat 25.9, SaturatedFat 10.4, Cholesterol 104.8, Sodium 254.2, Carbohydrate 13.6, Fiber 1.1, Sugar 1.6, Protein 26.1

BEEF TENDERLOIN WITH GOAT CHEESE SAUCE



Beef Tenderloin with Goat Cheese Sauce image

Categories     Milk/Cream     Beef     Cheese     Egg     Sauté     Goat Cheese     Beef Tenderloin     Red Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 17

1 1/2 cups milk
3 slices white bread, crusts trimmed, bread torn into small pieces
1 large egg, hard-boiled, chopped
1/4 cup crumbled soft fresh goat cheese (such as Montrachet), about 2 ounces
1 garlic clove, chopped
1 teaspoon Dijon mustard
1/4 cup olive oil
2 tablespoons fresh lemon juice
Pinch of sugar
Pinch of ground white pepper
6 7- to 8-ounce beef tenderloin steaks
1/2 cup all purpose flour
2 tablespoons (1/4 stick) butter
1/4 cup Zinfandel or other dry red wine
3 tablespoons chopped fresh chives
Zinfandel-glazed Shallots recipe
Buttermilk-SpinachSpaetzle recipe

Steps:

  • Bring milk to simmer in small saucepan. Transfer to processor. Add bread and process until blended. Add egg, goat cheese, garlic and mustard. Process just until blended. With processor running, gradually add oil and lemon juice; process until smooth. Transfer sauce to medium saucepan. Season to taste with sugar, white pepper and salt. (Can be made 1 day ahead. Cover; refrigerate.)
  • Cut each steak in half horizontally. Using meat mallet, pound each piece on work surface to 1/3-inch thickness. Season with salt and pepper. Coat with flour, shaking off excess. Melt 1 tablespoon butter in large skillet over high heat. Sauté beef in batches until brown, adding more butter as necessary, about 1 minute per side. Transfer beef to platter. Add wine to skillet; bring to boil. Add beef; turn to coat. Remove from heat.
  • Bring goat cheese sauce to simmer. Stir in chives. Spoon some of sauce onto each of 6 plates. Place 2 beef scallops atop sauce on each plate. Divide shallots and any glaze among plates. Spoon spaetzle alongside and serve, passing remaining sauce separately.

STUFFED BEEF TENDERLOIN



Stuffed Beef Tenderloin image

This is for people that you really , really love and/or that you want to really, really love you!!! It is excellent. I have on occasion added about 1/2 cup blue cheese to the stuffing, or used my shrimp and crab stuffing in place of this recipe. Whatever you put into it, it is totally wonderful.

Provided by Georgia Girl

Categories     Roast Beef

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 lbs beef tenderloin
1/4 cup butter
1 medium onion, finely diced
1/2 cup celery, finely chopped
1 (4 ounce) can mushrooms, drained
1 clove garlic, minced
2 cups soft breadcrumbs
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried basil
1/8 teaspoon dried parsley flakes
2 tablespoons kikkoman teriyaki sauce
4 slices thick sliced bacon

Steps:

  • Take the beef tenderloin out of the refrigerator an hour before cooking.
  • Saute the onion, celery, mushrooms and garlic in the butter on low heat until onions and celery are clear and soft.
  • Place the bread crumbs in a bowl and add the salt, pepper, basil,parsley flakes and teriyaki sauce.
  • Add the onion-celery mixture to the bread crumbs, and lightly toss until well blended.
  • Make a lengthwise cut all the way down the tenderloin that goes 3/4 way through the tenderloin to make a pocket for the stuffing.
  • Lightly place the stuffing into the pocket and close the pocket securely with toothpicks.
  • Place the bacon slices on top of the tenderloin.
  • Bake uncovered at 350 degrees for 1 hour for a medium-rare tenderloin.

Nutrition Facts : Calories 855.6, Fat 61, SaturatedFat 25.3, Cholesterol 225.5, Sodium 1042.2, Carbohydrate 11.6, Fiber 1, Sugar 2.7, Protein 61.4

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