Shelly's Recipe

CRAB STUFFED TENDERLOIN

Category: Roasts/Tenderloin - Beef

4 oz cooked crabmeat
1/2 of 14 oz can artichoke hearts, drained and chopped
1/4 oz of 5 oz container semi-soft goat cheese with herbs
2 tbsp thinly sliced green onion
1 (2 lb) center-cut beef tenderloin
1 tbsp black pepper

Filling: Combine first 4 ingredients.

Preparing tenderloin: Trim fat from beef. Split tender in half lengthwise about three-fourths through. Place knife in the V of the cut and cut away from the first cut and parallel to cut surface to 1/2 inch of the other side of the meat. Repeat on the opposite side of the V. Spread sections open. Gently pound the meat to 3/4 inch thickness.

Spoon filling over meat. Start from shor end, roll up meat. Tie together at 1 inch intervals. Sprinkle with pepper, rub in with fingers.

Grill: Arrange coals around drip pan. Test for medium high heat. Place meat on grill rack directly over coals. Grill for 8 to 10 minutes or until meat is brown. Turn frequently. Place meat over drip pan. Cover and grill 35-50 minutes. Remove from grill and cover with foil to rest for 15 minutes before slicing. Serves 8-10