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Goat Cheese & Pear Stuffed Tenderloin

 Goat Cheese & Pear Stuffed Tenderloin
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
8 ServingsPrep: 40 min. Bake: 40 min. + standing


  • 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


  • 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

2 of 2

Goat Cheese & Pear Stuffed Tenderloin (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.