Name: Blue Cheese-Mushroom Stuffed Tenderloin
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Blue Cheese-Mushroom Stuffed Tenderloin

1. 2 tablespoons butter -

2. 1/2 pound sliced baby portobello mushrooms -

3. 1 tablespoon Worcestershire sauce -

4. 3 tablespoons horseradish mustard or spicy brown mustard -

5. 1 tablespoon coarsely ground pepper -

6. 1 tablespoon olive oil -

7. 1 teaspoon salt -

8. 1 beef tenderloin roast (4 pounds) -

9. 3/4 cup crumbled blue cheese, divided -

10. 1-1/2 cups french-fried onions -

11. Additional french-fried onions, optional -

How to cook deliciously - Blue Cheese-Mushroom Stuffed Tenderloin

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.