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Mushroom-Stuffed Beef Tenderloin

 Mushroom-Stuffed Beef Tenderloin
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.
8 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.
  • 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.
  • 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.
  • Bake, uncovered, at 425° for 30 minutes or until meat reaches

2 of 2

Mushroom-Stuffed Beef Tenderloin (continued)

Directions (continued)

  • 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.
Nutritional Facts: 5 ounces stuffed cooked beef equals 238 calories, 12 g fat (6 g saturated fat), 82 mg cholesterol, 417 mg sodium, 3 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.