Taste of Home
Mushroom-Stuffed Beef Tenderloin
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 8 servings.
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.
Ingredients
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1/2 pound sliced fresh mushrooms
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4 garlic cloves, minced
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1 package (6 ounces) fresh baby spinach, chopped
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1 cup (4 ounces) crumbled blue cheese
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1 beef tenderloin roast (2 pounds)
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1/2 teaspoon salt, divided
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1/2 teaspoon pepper, divided
Directions
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1.
In a small nonstick skillet, 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.
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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.
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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.
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4.
Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.
Nutrition 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.
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