Mushroom-Blue Cheese Stuffed Beef Tenderloin

This savory Mushroom-Blue Cheese Stuffed Beef Tenderloin is a great addition to any holiday meal.

Mushroom–Blue Cheese Stuffed Beef Tenderloin

2016-12-09 03:19:09

Makes 6 to 8 servings

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Ingredients

1. 1 tablespoon unsalted butter
2. 2 cups fresh baby portobello mushrooms, quartered
3. 2 tablespoons fresh thyme leaves
4. 1/3 cup crumbled blue cheese
5. Cornbread Stuffing (recipe follows)
6. 1 (2-pound) center-cut beef tenderloin
7. 1 tablespoon vegetable oil
8. 1 teaspoon kosher salt
9. 1/2 teaspoon ground black pepper

Instructions

1. Preheat oven to 425°. Line a roasting pan with foil.
2. In a medium skillet, melt butter over medium-high heat. Add mushrooms and thyme; cook until golden brown, about 5 minutes. In a large bowl, stir together mushroom mixture, blue cheese, and Cornbread Stuffing.
3. Place beef lengthwise on a cutting board, with one short end closest to you. Holding your knife parallel to the bottom of the tenderloin, make a lengthwise cut along the bottom-third of one long side, cutting to within 1/2 inch of other long side. Open meat at incision as if you were opening a book. Again, holding your knife parallel to tenderloin with the blade facing the thicker side, make another lengthwise cut into thicker side of tenderloin, cutting to within 1/2 inch of opposite side. Again, open meat at incision as if you were opening a book.
4. Using the flat side of a meat mallet or a rolling pin, flatten any thicker portions of meat until you have an even thickness throughout (do not flatten meat any thinner than 1/2 inch thick). Spread stuffing mixture to within 1/2 inch of edges of beef. Starting at one short side, roll up meat and stuffing. Tie tenderloin together at 1-inch intervals with butcher’s twine. Brush with oil, and sprinkle with salt and pepper. Place seam side down in prepared pan.
5. Bake until a meat thermometer inserted in thickest portion registers 145° for medium-rare, about 45 minutes. Loosely cover with foil, and let stand for 15 minutes before slicing.

Notes

1. If you prefer your beef cooked beyond medium-rare, reduce the oven temperature to 375° after 45 minutes and continue cooking to desired degree of doneness.

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Cornbread Stuffing

2016-12-09 03:19:52

Makes about 1 1/2 cups

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Ingredients

1. 2 tablespoons unsalted butter
2. 1/4 cup chopped yellow onion
3. 1/4 cup chopped celery
4. 1/2 teaspoon minced garlic
5. 1 cup cornbread crumbs
6. 1 cup day-old plain white bread crumbs
7. 1/4 cup chicken broth
8. 1/2 teaspoon kosher salt
9. 1/4 teaspoon ground black pepper

Instructions

1. In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook until vegetables are tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
2. Transfer vegetable mixture to the work bowl of a food processor, and pulse until finely chopped, about 1 minute, stopping to scrape sides of bowl. In a large bowl, stir together vegetable mixture, all bread crumbs, broth, salt, and pepper until well combined.

Paula Deen Magazine https://www.pauladeenmagazine.com/

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