↞ recipe box start page
Category: Beef
Prep Time: Cook Time: Total Time:
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
Heat 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.
Serves 6.
view more member recipes
Beef Tenderloin with Blue Cheese Stuffing
view my recipes
print
save
Category: Beef
Prep Time: Cook Time: Total Time:
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
Heat 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.
Serves 6.
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 Tomatoes, Shallots And Maytag Blue F&w
by ICOOK2
2 pints cherry tomatoes, halved 1 1/2 pounds medium shallots, peeled 1 cup dry red wine 3 1/2 tablespoons extra-virgin olive oil 4 thyme sprigs Salt and freshly ground black pepper One 2-p
by ICOOK2
2 pints cherry tomatoes, halved 1 1/2 pounds medium shallots, peeled 1 cup dry red wine 3 1/2 tablespoons extra-virgin olive oil 4 thyme sprigs Salt and freshly ground black pepper One 2-p
Blue Cheese Tenderloin Steaks
by sgre52160
4 beef tenderloins, 1 inch thick 1 clove garlic, halved 2 tsp chopped parsley Cheese topping 2 tbsp cream cheese, softened 4 tsp crumbled blue cheese and plain yogurt 2 tsp minced onion Dash
by sgre52160
4 beef tenderloins, 1 inch thick 1 clove garlic, halved 2 tsp chopped parsley Cheese topping 2 tbsp cream cheese, softened 4 tsp crumbled blue cheese and plain yogurt 2 tsp minced onion Dash
Mushroom Blue Cheese Tenderloin
by marmar3854
Mushroom-Blue Cheese Tenderloin “This is a simple recipe that tastes fabulous. I usually double the mushroom-Roquefort sauce, because it always disappears very fast. Enjoy the tenderloin!”
by marmar3854
Mushroom-Blue Cheese Tenderloin “This is a simple recipe that tastes fabulous. I usually double the mushroom-Roquefort sauce, because it always disappears very fast. Enjoy the tenderloin!”
Roast Beef Tenderloin With Caramelized Onion And Mushroom Stuffing
by sgre52160
Stuffing 8 oz cremini mushrooms, cleaned, stems trimmed and broken into rough pieces 1/2 tbsp unsalted butter 1 1/2 tsp olive oil 1 medium onion, halved and sliced 1/4 inch thick 1/4 tsp table sa
by sgre52160
Stuffing 8 oz cremini mushrooms, cleaned, stems trimmed and broken into rough pieces 1/2 tbsp unsalted butter 1 1/2 tsp olive oil 1 medium onion, halved and sliced 1/4 inch thick 1/4 tsp table sa
Steak Tenderloin In A Mushroom And Blue Cheese Sauce
by sgre52160
2 large steaks or 4 small steaks (your favorite cut and thickness) Salt and pepper to taste 1 tablespoon oil 2 tablespoons butter 1 small onion (sliced) 2 cloves garlic (chopped) 1 teaspoon thym
by sgre52160
2 large steaks or 4 small steaks (your favorite cut and thickness) Salt and pepper to taste 1 tablespoon oil 2 tablespoons butter 1 small onion (sliced) 2 cloves garlic (chopped) 1 teaspoon thym
view more member recipes
related CDKitchen recipes
Blue Cheese and Spinach Stuffed Mushrooms
Blue Cheese-Stuffed Burgers
Orzo Stuffed Pork Tenderloin with Herb Crust
No Mayo Creamy Blue Cheese Dressing
Herbed Beef Tenderloin With Roasted Vegetables
Blue Cheese French Dressing
Mini-Thanksgiving Turkey
Blue Cheese Cream Sauce
Asian Beef Hors D'oeuvres
Big Boy's Blue Cheese Dressing