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Goat Cheese & Pear Stuffed Tenderloin Recipe

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Fresh pears provide a bit of sweetness to a special stuffing for beef tenderloin and beautifully balances the arugula and goat cheese.—Cindie Haras, Boca Raton, Florida

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Goat Cheese & Pear Stuffed Tenderloin Recipe

Prep: 40 min. Bake: 40 min. + standing

Yield: 8 Servings

40 40 80

Ingredients

2 medium pears, peeled and sliced
1 tablespoon butter
1 beef tenderloin roast (2-1/2 pounds)
1 cup fresh arugula or baby spinach
1/2 cup crumbled goat cheese
1 tablespoon plus 1 teaspoon each minced fresh parsley, basil and tarragon
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
SAUCE:
4 shallots, finely chopped
2 teaspoons butter
1/2 cup sherry
1/2 cup reduced-sodium beef broth
2 tablespoons minced fresh tarragon
2 teaspoons cornstarch
2 teaspoons cold water

Directions

In a large skillet, saute pears in butter until tender.
Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
Spread the pears, arugula, cheese and herbs over meat to within 1 in. of edge. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch intervals with kitchen string.
Place on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over roast. Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 15 minutes before slicing.
In a small saucepan, saute shallots in butter until tender. Add sherry; cook over low heat for 4 minutes. Add broth and tarragon. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with beef. Yield: 8 servings (3/4 cup sauce).

Nutritional Facts 4 ounces cooked beef with 4-1/2 teaspoons sauce equals 392 calories, 21 g fat (11 g saturated fat), 91 mg cholesterol, 232 mg sodium, 12 g carbohydrate, 2 g fiber, 37 g protein.

Originally published as Goat Cheese & Pear Stuffed Tenderloin in Taste of Home Christmas Annual Annual 2010, p23

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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