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Stuffed Tenderloin
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Preparation time: 15 min. |
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Cooking time: 45 min. |
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Ideal condiment: Baked Potato |
Shopping List
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beef tenderloin, mushrooms, green onions, blue cheese |
Food items that are probably in your frig!
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oregano, thyme, paprika, salt, pepper, garlic powder,
onion powder, garlic, butter |
Ingredients
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1 (1-1/2-pound) beef tenderloin |
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1 teaspoon oregano |
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1 teaspoon thyme |
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1 teaspoon paprika |
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1 teaspoon salt |
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1/2 teaspoon garlic powder |
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1/2 teaspoon onion powder |
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6 mushrooms, sliced |
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2 green onions, sliced |
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1 clove garlic, minced |
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2 tablespoons butter |
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3 tablespoons crumbled blue cheese |
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Serves 6 |
Step 1
Preheat oven to 425°F. Cut tenderloin lengthwise to form
pocket. Mix seasonings in a bowl. Rub over outside and cut surfaces of
tenderloin.
Step 2
Sauté mushrooms, green onions and garlic in a butter
skillet over medium heat until onions are tender. Spoon into tenderloin
pocket; sprinkle blue cheese over onion mixture.
Step 3
Close the pocket and secure with skewers. Place tenderloin
on a rack in a roasting pan.
Step 4
Roast, uncovered for 45 minutes or until done to taste.
Remove from oven and let sit for five minutes before slicing.
Desfrute su comida! www.SouthwestCuisine.com
| Pre - Prepared Items for even Faster
Serving Times Prepare through step 3 up to 4 hours in
advance. Store, covered, in the refrigerator. |
Money Savers To achieve a
consistent doneness throughout the meat, cut the thin end off, leaving a
roast with the same diameter at both ends. Use the trimmed end for a
small filet mignon steak. |
Serving Variation
To add a taste of the south of France, use 1 tablespoon
herbes de Provence for the oregano, thyme, paprika and salt. |
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