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Mushroom-Stuffed Beef Tenderloin Recipe

Mushroom-Stuffed Beef Tenderloin Recipe photo by Taste of Home

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This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews whenever I serve it.

This recipe is:

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Healthy

Diabetic Friendly

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Mushroom-Stuffed Beef Tenderloin Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
1 package (6 ounces) fresh baby spinach, chopped
1 cup (4 ounces) crumbled blue cheese
1 beef tenderloin roast (2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided

Directions

In a small nonstick skillet coated with cooking spray, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside.
Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges.
Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper.
Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5-10 minutes before slicing. Yield: 8 servings.

Nutritional Analysis: 5 ounces stuffed cooked beef equals 238 calories, 12 g fat (6 g saturated fat), 82 mg cholesterol, 417 mg sodium, 3 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Originally published as Spinach-Stuffed Beef Tenderloin in Light & Tasty February/March 2005, p37

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Mushroom-Stuffed Beef Tenderloin

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Reviewed on Mar. 13, 2012 by Moms4Rugrats

this is fabulous, sometimes we add prosicutto in the middle or we change the cheese to a milder cheese to make a kid friendly meal. Turns out perfect each time!

Reviewed on Dec. 27, 2010 by annlessam

This was wonderful. I used regular spinach and added it to the pan of

mushrooms, after I turned off the heat. I also used roquefort cheese instead of blue.