Beef Tenderloin with Blue Cheese Stuffing Recipe
Father's Day Recipes
Beef Tenderloin with Blue Cheese Stuffing
1/2 cup crumbled blue cheese
2 tablespoons chopped walnuts
2 tablespoons chopped parsley
2 teaspoons dried oregano, divided
2 pound beef tenderloin
Salt and pepper to taste
2/3 to 3/4 cup beef broth
Preheat oven to 425 degrees F. Combine the blue cheese, walnuts,
parsley and 1 teaspoon of oregano in a bowl and mix well. Cut a long
pocket in the top of the tenderloin, starting and ending 1/2 inch
from the ends, cutting to within 1 inch of the bottom. Spoon the
cheese mixture into the pocket.
Press the sides of the meat together and secure with string. Rub the
remaining teaspoon of oregano, salt and pepper on the tenderloin.
Roast until an instant-read thermometer inserted in the thickest
part of the meat reads 120 degrees F for rare, 125 degrees F for
medium-rare or 135 to 145 degrees F for medium, about 25 to 45
minutes (the temperature will continue to rise 5 to 10 degrees out
of the oven). Let stand for 5 minutes.
Remove to a platter and cover loosely with aluminum foil. Place the
roasting pan over medium-high heat and add the beef broth. Cook
until heated through, stirring to deglaze the pan. Pour into a
sauceboat. Slice the tenderloin and serve with the pan juices.
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