↞ recipe box start page
Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 lb fresh mushrooms, sliced
1 cup chopped green onions
1/4 cup butter, melted
1/4 cup chopped parsley
6-7 lb beef tenderloin
1 tsp seasoned salt
1/2 tsp lemon-pepper seasoning
1 (4 oz) pkg crumbled blue cheese
1 (8 oz) bottle red wine vinegar and oil dressing
Crushed peppercorns
Saute mushrooms and onions in butter until just tender; drain. Stir in parsley and set aside. Trim excess fat from tenderloin. Cut lengthwise to within 1/4 inch of other edge, leaving one long side connected. Sprinkle with salt and pepper seasonings. Spoon mushroom mixture onto opening of tenderloin and sprinkle with blue cheese. Fold top side over stuffing. Tie tenderloin securely with heavy string at 2 inch intervals. Place in a large, shallow dish.
Pour dressing over tenderloin; cover and refrigerate 8 hours or overnight, basting with marinade occasionally. Remove tenderloin from marinade and press crushed peppercorns onto each side of tenderloin. Bake at 340 for 40 minutes or grill over medium-hot coals, covered or tented, 35 minutes or until meat thermometer registers 140. Transfer to platter and let rest 5 minutes before removing string and slicing to serve. Serves 8
view more member recipes
BEEF TENDERLOIN WITH MUSHROOMS AND CHEESE
Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 lb fresh mushrooms, sliced
1 cup chopped green onions
1/4 cup butter, melted
1/4 cup chopped parsley
6-7 lb beef tenderloin
1 tsp seasoned salt
1/2 tsp lemon-pepper seasoning
1 (4 oz) pkg crumbled blue cheese
1 (8 oz) bottle red wine vinegar and oil dressing
Crushed peppercorns
Saute mushrooms and onions in butter until just tender; drain. Stir in parsley and set aside. Trim excess fat from tenderloin. Cut lengthwise to within 1/4 inch of other edge, leaving one long side connected. Sprinkle with salt and pepper seasonings. Spoon mushroom mixture onto opening of tenderloin and sprinkle with blue cheese. Fold top side over stuffing. Tie tenderloin securely with heavy string at 2 inch intervals. Place in a large, shallow dish.
Pour dressing over tenderloin; cover and refrigerate 8 hours or overnight, basting with marinade occasionally. Remove tenderloin from marinade and press crushed peppercorns onto each side of tenderloin. Bake at 340 for 40 minutes or grill over medium-hot coals, covered or tented, 35 minutes or until meat thermometer registers 140. Transfer to platter and let rest 5 minutes before removing string and slicing to serve. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Beef Tenderloin With Mushrooms And Thyme
by ICOOK2
One 4- to 5-pound beef tenderloin, tied Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil 8 ounces shiitake mushrooms 1 bunch fresh thyme sprigs Shallot-Brandy Sauce (reci
by ICOOK2
One 4- to 5-pound beef tenderloin, tied Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil 8 ounces shiitake mushrooms 1 bunch fresh thyme sprigs Shallot-Brandy Sauce (reci
Pancetta-stuffed Beef Tenderloin With Port Mushrooms
by sgre52160
6 ounces chopped pancetta 3 tablespoons extra-virgin olive oil 3 - 3 1/2 pounds boneless beef tenderloin Salt and pepper 4 tablespoons butter 1 1/4 cups finely chopped parsley 3 tablespoons fres
by sgre52160
6 ounces chopped pancetta 3 tablespoons extra-virgin olive oil 3 - 3 1/2 pounds boneless beef tenderloin Salt and pepper 4 tablespoons butter 1 1/4 cups finely chopped parsley 3 tablespoons fres
Roast Beef Tenderloin With Brandied Steak Side Mushrooms
by sgre52160
1 beef tenderloin (about 2 pounds), trimmed of fat and silver skin 2 teaspoons kosher salt (see note) 1 teaspoon black pepper 2 tablespoons unsalted butter, room temperature 1 tablespoon vegetable
by sgre52160
1 beef tenderloin (about 2 pounds), trimmed of fat and silver skin 2 teaspoons kosher salt (see note) 1 teaspoon black pepper 2 tablespoons unsalted butter, room temperature 1 tablespoon vegetable
Beef Tenderloin With Blue Cheese Stuffing
by ICOOK2
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 cu
by ICOOK2
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 cu
*beef Tenderloin Topped With Herbed Cheese*
by sgre52160
4 (1 inch) thick beef tenderloin steaks 2 tbsp softened cream cheese 4 tbsp crumbled blue cheese and plain yogurt 2 tsp minced onions Dash pepper 1 clove garlic, halved 1/2 tsp salt, divided 2
by sgre52160
4 (1 inch) thick beef tenderloin steaks 2 tbsp softened cream cheese 4 tbsp crumbled blue cheese and plain yogurt 2 tsp minced onions Dash pepper 1 clove garlic, halved 1/2 tsp salt, divided 2
view more member recipes
related CDKitchen recipes
Herbed Beef Tenderloin With Roasted Vegetables
Portobello-Smothered Beef Medallions
Asian Beef Hors D'oeuvres
Beef Tenderloin With Mushroom Roquefort Sauce
Royal Beef Tenderloin
Roasted Pancetta-Topped Beef Tenderloin With Wild Mushrooms
Beef Marsala
Simple Grilled Beef Tenderloin
Beefsteak A La Creme
Beef Wellington With Mushroom Pate
Recipe Quick Jump