Blue Cheese-Mushroom Stuffed Tenderloin Recipe

Name: Blue Cheese-Mushroom Stuffed Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/2 pound sliced baby portobello mushrooms; 1 tablespoon Worcestershire sauce; 3 tablespoons horseradish mustard or spicy brown mustard; 1 tablespoon coarsely ground pepper; 1 tablespoon olive oil; 1 teaspoon salt; 1 beef tenderloin roast (4 pounds); 3/4 cup crumbled blue cheese, divided; 1-1/2 cups french-fried onions; Additional French-fried onions, optional

Servings: persons

2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1 tablespoon Worcestershire sauce
3 tablespoons horseradish mustard or spicy brown mustard
1 tablespoon coarsely ground pepper
1 tablespoon olive oil
1 teaspoon salt
1 beef tenderloin roast (4 pounds)
3/4 cup crumbled blue cheese, divided
1-1/2 cups french-fried onions
Additional French-fried onions, optional

1
Preheat oven to 425u00b0. 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.
2
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.
3
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.
4
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 135u00b0; medium, 140u00b0; medium-well, 145u00b0), 40-50 minutes.
5
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.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 1/2 pound sliced baby portobello mushrooms, 1 tablespoon Worcestershire sauce, 3 tablespoons horseradish mustard or spicy brown mustard, and more.

Yes, Blue Cheese-Mushroom Stuffed Tenderloin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blue Cheese-Mushroom Stuffed Tenderloin

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