Mushroom Blue Cheese Tenderloin Recipes

MUSHROOM STUFFED PORK TENDERLOIN

Steps:

• Start by prepping the pork. Carefully slice halfway through the middle of the tenderloin and fold it open. Then use a meat mallet to pound out the meat. Pound it until it has an even thickness, getting it as thin as you can. Season both sides generously with salt and pepper, and set aside. Heat your oven to 375 degrees. Melt 2 tablespoons of butter in a dutch oven over medium heat. Once melted, add the shallot and saute for 2 minutes. Then add the garlic, mushrooms, and 1 tablespoon thyme. Season generously with salt and pepper, and let cook for 5 minutes. Then add 1 cup white wine and continue cooking until the liquid has been absorbed. Cut butcher's twine and arrange it under the pork tenderloin, it's easiest to do this before out start adding the mushrooms. I like to place the twine about every 2 inches so that nothing falls out of the pork. Add a layer of mushrooms on top of the pork, placing them in the center of the meat and not too close to the sides. Then place the blue cheese on top. (You will have mushrooms leftover - that's good!) Wrap the pork up around the mushrooms and blue cheese and tie the butcher's twine up tight. Mix one tablespoon butter, the mustard, and the remaining thyme together, then spread it over the outside of the rolled up pork tenderloin. Wipe out the dutch oven with a wet paper towel if necessary. Then heat the olive oil over high heat. Once hot, add the pork. You want to sear all sides of the meat, this will take about 2 minutes per side. Once the meat has seared, pour 1 cup white wine, 1 cup chicken broth, and the mushrooms in to the bottom of the pan. Place a lid on the dutch oven and then place it in the oven to bake. The pork needs to cook until it reaches at least 145 degrees. This will take about 15 minutes. Once a meat thermometer inserted into the pork reachest 145 degrees, remove it from the dutch oven and set it on a plate to rest. Heat the mixture of pan drippings, wine, broth, and mushrooms over a burner and let simmer and reduce for 5 minutes to create a gravy. Slice the pork tenderloin and serve with the gravy.

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.

MUSHROOM-BLUE CHEESE STUFFED BEEF TENDERLOIN

Steps:

• Preheat oven to 425°. Line a roasting pan with foil. In a medium skillet, melt butter over medium-high heat. Add mushrooms and thyme; cook until golden brown, about 5 minutes. In a large bowl, stir together mushroom mixture, blue cheese, and Cornbread Stuffing. Place beef lengthwise on a cutting board, with one short end closest to you. Holding your knife parallel to the bottom of the tenderloin, make a lengthwise cut along the bottom-third of one long side, cutting to within 1/2 inch of other long side. Open meat at incision as if you were opening a book. Again, holding your knife parallel to tenderloin with the blade facing the thicker side, make another lengthwise cut into thicker side of tenderloin, cutting to within 1/2 inch of opposite side. Again, open meat at incision as if you were opening a book. Using the flat side of a meat mallet or a rolling pin, flatten any thicker portions of meat until you have an even thickness throughout (do not flatten meat any thinner than 1/2 inch thick). Spread stuffing mixture to within 1/2 inch of edges of beef. Starting at one short side, roll up meat and stuffing. Tie tenderloin together at 1-inch intervals with butcher's twine. Brush with oil, and sprinkle with salt and pepper. Place seam side down in prepared pan. Bake until a meat thermometer inserted in thickest portion registers 145° for medium-rare, about 45 minutes. Loosely cover with foil, and let stand for 15 minutes before slicing.
• In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook until vegetables are tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Transfer vegetable mixture to the work bowl of a food processor, and pulse until finely chopped, about 1 minute, stopping to scrape sides of bowl. In a large bowl, stir together vegetable mixture, all bread crumbs, broth, salt, and pepper until well combined.

BEEF TENDERLOIN WITH MUSHROOM & BLUE CHEESE RECIPE - (4.7/5)

Steps:

• 1. Pat the steaks dry with a paper towel. Season the steaks with half of the salt and pepper, keeping the remaining for later use.. 2. Turn the grill on. Select the program and press . Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the steaks on the grill and close the lid. 3. Cook until the indicator light has changed to the color of desired doneness; yellow for rare, orange for medium or red for well done. Transfer the steaks to a plate; tent with foil. Rest for 5 minutes before serving. 4. Meanwhile, melt the butter in a large, nonstick skillet set over medium heat. Add the mushrooms, garlic, thyme and remaining salt and pepper. Cook, stirring occasionally, for 5 minutes or until browned and tender. Stir in the balsamic vinegar. Remove from heat and stir in the parsley. Serve the steaks topped with the mushroom mixture and crumbled blue cheese.

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.

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE

Steps:

• Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
• Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
• Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
• Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

MUSHROOM-BLUE CHEESE TENDERLOIN

Steps:

• If desired, tie tenderloin with bakers twine. In a shallow dish, combine soy sauce and Worcestershire sauce; add the beef and turn to coat. Cover; refrigerate for 2 hours, turning occasionally., Drain beef, discarding marinade. Rub the beef with garlic and pepper; place in a shallow roasting pan. Add broth to the pan. Bake, uncovered, at 425° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes and remove twine before slicing., Meanwhile, in a small saucepan, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef.

BEEF TENDERLOIN IN MUSHROOM SAUCE

Steps:

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

MUSHROOM-BLUE CHEESE TENDERLOIN

Steps:

• In large resealable plastic bag, combine soy sauce and Worcestershire sauce.
• Add the beef; seal bag and turn to coat.
• Refrigerate for 2 hours, turning occasionally.
• Drain and discard marinade.
• Rub the beef with garlic and pepper; place in a shallow roasting pan.
• Add broth to the pan.
• Bake, uncovered, at 425 degrees for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).
• Let stand for 10 minutes before slicing.
• Meanwhile, in small saucepan, melt butter.
• Add mushrooms and garlic; saute until tender.
• Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted.
• Stir in onions; heat through.
• Serve sauce with beef.
• This recipe will make 1 1/2 cups sauce.