Mushroom-Stuffed Beef Tenderloin Recipe
Mushroom-Stuffed Beef Tenderloin Recipe photo by Taste of Home
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Mushroom-Stuffed Beef Tenderloin Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings


  • 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

Nutritional Facts

5 ounce-weight: 238 calories, 12g fat (6g saturated fat), 82mg cholesterol, 417mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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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Moms4Rugrats User ID: 6573986 80501
Reviewed Mar. 13, 2012

"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!"

annlessam User ID: 5719393 98373
Reviewed Dec. 27, 2010

"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."

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