Mushroom-Stuffed Beef Tenderloin
Total TimePrep: 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, 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 desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.
Nutrition Facts5 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.
Follow along as we show you how to make these fantastic recipes from our archive.
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!
Dec 27, 2010
This was wonderful. I used regular spinach and added it to the pan ofmushrooms, after I turned off the heat. I also used roquefort cheese instead of blue.