Beef Tenderloin Stuffed With Blue Cheese Recipes

STUFFED TENDERLOIN

Steps:

• Preheat the oven to 450 degrees F.
• Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
• Salt and pepper the meat on all sides.
• Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
• After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.

BLUE CHEESE BEEF TENDERLOIN

Steps:

• Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
• In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

BLUE CHEESE-MUSHROOM STUFFED TENDERLOIN

Steps:

• Preheat oven to 425°. In a small skillet, heat butter over medium-high heat. Add mushrooms and Worcestershire sauce; cook and stir until mushrooms are tender, 6-8 minutes. In a small bowl, mix mustard, pepper, oil and salt., Cut lengthwise through the center of roast to within 1/2 in. of bottom. Open roast and cut lengthwise through the center of each half to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to 3/4-in. thickness. , Remove plastic. Spread mushrooms down center of roast to within 1/2 in. of ends; top with 1/2 cup cheese and onions. Starting at a long side, roll up jelly-roll style; tie at 1-1/2-in. intervals with kitchen string. Secure ends with toothpicks., Place on a rack in a shallow roasting pan; spread with mustard mixture. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string and toothpicks. Top servings with remaining cheese. If desired, warm additional onions in microwave and sprinkle over tops.

GORGONZOLA- AND MUSHROOM-STUFFED BEEF TENDERLOIN WITH MERLOT SAUCE

Steps:

• Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
• In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
• Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)
• Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.

STUFFED BEEF TENDERLOIN

Steps:

• In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.

BEEF TENDERLOIN STUFFED WITH BLUE CHEESE RECIPE

Steps:

• *Mix Together the Blue cheese, Horseradish, Parsley/basil, Olive Oil, Tomatoes and add salt and Pepper to taste. Set aside. Take each medallion and make a small cut on one of the side. With a small butter knife, move the knife around in side the beef to make a small pocket for the filling, trying not to cut holes in the other sides. Once pocket in made, stuff the pieces with the cheese filling until the piece starts to bulge. **Have a couple pieces of scrap pieces of beef to cover the hole with, so the cheese doesn't melt out!! Rub a small amount of oil on the Medallion before placing on the grill. Also Sprinkle with a little small and pepper. Be sure to grill each side of the medallion to the desired temperature. Lemon Rosemary Grilled Potatoes 8-10 Red Bliss Potatoes (Cooked and Sliced) **Cook normally with salted water. Cut each piece in thirds. Juice of 2 Lemons ¼ C. Chopped Rosemary ¼ C. Vegetable Oil Salt and Cracked Black Pepper to taste **Toss the potatoes with all the ingredients. Place on grill just to get a little golden brown. Its very easy but gives a perfect touch to the beef!!

BEEF TENDERLOIN WITH BLUE CHEESE

Steps:

• Sprinkle both sides of steaks with garlic and salt.
• Lightly coat a large skillet with nonstick cooking spray.
• Heat over med-high heat. Add steaks, reduce heat to medium and cook steaks to desired doneness; turning once.
• Meanwhile, in a small bowl stir together sour cream and blue cheese.
• Spoon the mixture over the top of hot steaks.

BLEU CHEESE BEEF TENDERLOIN

Steps:

• Place beef in a shallow dish.
• Combine, teriyaki sauce, red wine& garlic.
• Pour mixture over beef and allow to marinate for at least 30 minutes turning at least once.
• Place tenderloin on broiler pan and cook in preheated oven at 450 degrees for 15 minutes.
• Reduce heat to 375 degrees and cook for 30 to 40 minutes longer (or to desired doneness... I like mid-rare so I do 20 minutes depending on the thickness of the cut).
• Allow to set for appx 10 minutes before slicing keeping in mind it will continue to cook as it sets.
• In a saucepan over low heat, combine the bleu cheese, mayo, sour cream and worcestershire sauce.
• Stir until smooth and creamy and serve over the sliced tenderloin.
• When I made this, I saved the marinade, minced some garlic and added a little more of each ingredient (especially the garlic).
• I then put it in a saucepan with a sprig of rosemary and small red potatoes and let them simmer while the meal cooked.
• As always, garlic and bleu cheese can be overpowering for some (not me mind you... never have enough*LOL) but you can indeed adjust these to taste.