Blue Cheese-Mushroom Stuffed Tenderloin Recipe

Blue Cheese-Mushroom Stuffed Tenderloin Recipe
Blue Cheese-Mushroom Stuffed Tenderloin Recipe photo by Taste of Home
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Blue Cheese-Mushroom Stuffed Tenderloin Recipe

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Here’s my go-to entree for just about any special occasion. Filled with a savory stuffing, the sliced tenderloin looks and tastes like a specialty from an upscale restaurant.—Joyce Conway, Westerville, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + standing

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

Directions

Preheat oven to 425°. In a small skillet, heat butter over medium-high heat. Add mushrooms and Worcestershire sauce; cook and stir 6-8 minutes or until mushrooms are tender. In a small bowl, mix mustard, pepper, oil and salt.
Cut lengthwise through the center of roast to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to 3/4-in. thickness.
Remove plastic. Spread mushrooms down center of roast to within 1/2 in. of ends; top with 1/2 cup cheese and onions. Close roast; tie at 1-1/2-in. intervals with kitchen string. Secure ends with toothpicks.
Place on a rack in a shallow roasting pan; spread with mustard mixture. Roast 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
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. Yield: 8 servings.
Originally published as Blue Cheese-Mushroom Stuffed Tenderloin in Taste of Home Christmas Annual Annual 2014

  • 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
  1. Preheat oven to 425°. In a small skillet, heat butter over medium-high heat. Add mushrooms and Worcestershire sauce; cook and stir 6-8 minutes or until mushrooms are tender. In a small bowl, mix mustard, pepper, oil and salt.
  2. Cut lengthwise through the center of roast 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. Remove plastic. Spread mushrooms down center of roast to within 1/2 in. of ends; top with 1/2 cup cheese and onions. Close roast; tie at 1-1/2-in. intervals with kitchen string. Secure ends with toothpicks.
  4. Place on a rack in a shallow roasting pan; spread with mustard mixture. Roast 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
  5. 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. Yield: 8 servings.
Originally published as Blue Cheese-Mushroom Stuffed Tenderloin in Taste of Home Christmas Annual Annual 2014

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