Goat Cheese & Pear Stuffed Tenderloin Recipe
Goat Cheese & Pear Stuffed Tenderloin Recipe photo by Taste of Home
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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
TOTAL TIME: Prep: 40 min. Bake: 40 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 40 min. + standing
MAKES: 8 servings


  • 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

Nutritional Facts

4 ounce-weight: 392 calories, 21g fat (11g saturated fat), 91mg cholesterol, 232mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 37g protein.


  1. In a large skillet, saute pears in butter until tender.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
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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wonderweiss User ID: 5764136 103106
Reviewed Jan. 1, 2013

"Wonderful combination of flavors. I used pork tenderloin and thought that it was excellent."

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