Blue Cheese-Stuffed Beef Tenderloin With Port Sauce

Name: Blue Cheese-Stuffed Beef Tenderloin With Port Sauce & Mushroom-Spinach Barley Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4-pound trimmed beef tenderloin; 1/4 tsp. salt; 3/4 tsp. black pepper; 3/4 tsp. dried thyme; 2 cups crumbled blue cheese; 1/3 cup bread crumbs; Butcher's twine or string; 1 Tb. olive oil; 1 cup ruby port wine; 1 cup chicken broth; 1 tsp. cornstarch dissolved in 1 tsp. water; For the barley pilaf:; 1 cup dried mushrooms 2 Tbs. olive oil; 1 large onion, diced; 1 pound pearled barley; 1 cup dry white wine; 4 cups chicken broth; 7 ounces rinsed baby spinach; 1 cup grated Parmesan cheese

Servings: persons

1 4-pound trimmed beef tenderloin
1/4 tsp. salt
3/4 tsp. black pepper
3/4 tsp. dried thyme
2 cups crumbled blue cheese
1/3 cup bread crumbs
Butcher's twine or string
1 Tb. olive oil
1 cup ruby port wine
1 cup chicken broth
1 tsp. cornstarch dissolved in 1 tsp. water
For the barley pilaf:
1 cup dried mushrooms 2 Tbs. olive oil
1 large onion, diced
1 pound pearled barley
1 cup dry white wine
4 cups chicken broth
7 ounces rinsed baby spinach
1 cup grated Parmesan cheese

1
Prepare beef and sauce: Slit tenderloin lengthwise, almost but not all the way through. Sprinkle with salt and 1/2 tsp. each pepper and thyme. Mix cheese, bread crumbs and 1/4 tsp. each pepper and thyme; stuff pocket with cheese mixture. Tie tenderloin crosswise at 1 1/2-inch intervals. Coat with oil and sprinkle with more salt and pepper; set aside.
2
Adjust oven rack to lower-middle position and heat oven to 425 degrees. Heat a large, heavy-bottomed roasting pan over two burners on medium-high heat. When pan is very hot, turn on exhaust fan and sear roast until well browned, about 2 minutes on all 4 sides; transfer to a cookie sheet. Reduce heat to low; add port, scraping roasting pan to loosen brown bits. Pour port into a saucepan with 1 cup broth. Simmer until reduced to 1 cup; whisk in cornstarch to thicken. Set aside.
3
Prepare pilaf: Place mushrooms in a bowl, cover with3 cups of water and agitate to loosen dirt. Let sit 30 minutes. Put mushrooms in a fine mesh strainer; reserve liquid in bowl. Wash mushrooms under running water. Set aside. Pour mushroom liquid through strainer into another bowl.
4
Add 2 Tbs. oil to the roasting pan. Saute onion until well browned, 5 minutes. Add barley. Saute; stir constantly,1 to 2 minutes. Add mushrooms, then wine. Simmer until nearly evaporated; add reserved mushroom liquid and4 cups broth, and bring to a simmer.
5
To cook: Set a wire rack over the barley; set beef on rack. Cook, uncovered, until a meat thermometer inserted in thickest portion registers 120 (medium-rare) or 125 (medium), 30 to 35 minutes. Remove roast from rack and rack from pan. Let roast rest for about 25 minutes. Return barley to oven; cook until liquid evaporates and barley is tender, about 20 minutes. Remove from oven; stir in spinach and Parmesan until spinach wilts.
6
To serve: Reheat port wine sauce. Cut roast into 1-inch-thick slices. Serve with sauce and barley pilaf.

1671

kcal

Calories

127

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 4-pound trimmed beef tenderloin, 1/4 tsp. salt, 3/4 tsp. black pepper, 3/4 tsp. dried thyme, and more.

Yes, Blue Cheese-Stuffed Beef Tenderloin With Port Sauce & Mushroom-Spinach Barley Pilaf falls under the Vegetarian 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.

That's it — enjoy your meal!

Blue Cheese-Stuffed Beef Tenderloin With Port Sauce & Mushroom-Spinach Barley Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions