Beef Tenderloin With Mushroom Blue Cheese Recipe 475

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BLUE CHEESE-MUSHROOM STUFFED TENDERLOIN



Blue Cheese-Mushroom Stuffed Tenderloin image

Here's my go-to entree for just about any special occasion. Filled with a savory stuffing, the sliced tenderloin looks and tastes like a specialty from an upscale restaurant. -Joyce Conway, Westerville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

2 tablespoons butter
1/2 pound sliced baby portobello mushrooms
1 tablespoon Worcestershire sauce
3 tablespoons horseradish mustard or spicy brown mustard
1 tablespoon coarsely ground pepper
1 tablespoon olive oil
1 teaspoon salt
1 beef tenderloin roast (4 pounds)
3/4 cup crumbled blue cheese, divided
1-1/2 cups french-fried onions
Additional French-fried onions, optional

Steps:

  • Preheat oven to 425°. In a small skillet, heat butter over medium-high heat. Add mushrooms and Worcestershire sauce; cook and stir until mushrooms are tender, 6-8 minutes. In a small bowl, mix mustard, pepper, oil and salt., Cut lengthwise through the center of roast to within 1/2 in. of bottom. Open roast and cut lengthwise through the center of each half to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to 3/4-in. thickness. , Remove plastic. Spread mushrooms down center of roast to within 1/2 in. of ends; top with 1/2 cup cheese and onions. Starting at a long side, roll up jelly-roll style; tie at 1-1/2-in. intervals with kitchen string. Secure ends with toothpicks., Place on a rack in a shallow roasting pan; spread with mustard mixture. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string and toothpicks. Top servings with remaining cheese. If desired, warm additional onions in microwave and sprinkle over tops.

Nutrition Facts : Calories 499 calories, Fat 28g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 52g protein.

MUSHROOM-BLUE CHEESE TENDERLOIN



Mushroom-Blue Cheese Tenderloin image

Here's a simple entree that is sure to impress. I usually double the mushroom-cheese sauce because it always disappears fast. Enjoy the tenderloin! -Eric Schoen, Lincoln, NE

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings (1-1/2 cups sauce).

Number Of Ingredients 14

1 cup reduced-sodium soy sauce
3/4 cup Worcestershire sauce
1 beef tenderloin roast (3-1/2 to 4 pounds)
4 garlic cloves, minced
1 tablespoon coarsely ground pepper
1 can (10-1/2 ounces) condensed beef broth, undiluted
SAUCE:
1/2 pound sliced fresh mushrooms
1/2 cup butter, cubed
2 garlic cloves, minced
1 cup (4 ounces) crumbled blue cheese
1 tablespoon Worcestershire sauce
1/4 teaspoon caraway seeds
4 green onions, chopped

Steps:

  • If desired, tie tenderloin with bakers twine. In a shallow dish, combine soy sauce and Worcestershire sauce; add the beef and turn to coat. Cover; refrigerate for 2 hours, turning occasionally., Drain beef, discarding marinade. Rub the beef with garlic and pepper; place in a shallow roasting pan. Add broth to the pan. Bake, uncovered, at 425° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes and remove twine before slicing., Meanwhile, in a small saucepan, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef.

Nutrition Facts : Calories 438 calories, Fat 29g fat (14g saturated fat), Cholesterol 135mg cholesterol, Sodium 1377mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.

MUSHROOM-BLUE CHEESE STUFFED BEEF TENDERLOIN



Mushroom-Blue Cheese Stuffed Beef Tenderloin image

Makes 6 to 8 servings

Number Of Ingredients 18

1 tablespoon unsalted butter
2 cups fresh baby portobello mushrooms, quartered
2 tablespoons fresh thyme leaves
1/3 cup crumbled blue cheese
Cornbread Stuffing (recipe follows)
1 (2-pound) center-cut beef tenderloin
1 tablespoon vegetable oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons unsalted butter
1/4 cup chopped yellow onion
1/4 cup chopped celery
1/2 teaspoon minced garlic
1 cup cornbread crumbs
1 cup day-old plain white bread crumbs
1/4 cup chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 425°. Line a roasting pan with foil. In a medium skillet, melt butter over medium-high heat. Add mushrooms and thyme; cook until golden brown, about 5 minutes. In a large bowl, stir together mushroom mixture, blue cheese, and Cornbread Stuffing. Place beef lengthwise on a cutting board, with one short end closest to you. Holding your knife parallel to the bottom of the tenderloin, make a lengthwise cut along the bottom-third of one long side, cutting to within 1/2 inch of other long side. Open meat at incision as if you were opening a book. Again, holding your knife parallel to tenderloin with the blade facing the thicker side, make another lengthwise cut into thicker side of tenderloin, cutting to within 1/2 inch of opposite side. Again, open meat at incision as if you were opening a book. Using the flat side of a meat mallet or a rolling pin, flatten any thicker portions of meat until you have an even thickness throughout (do not flatten meat any thinner than 1/2 inch thick). Spread stuffing mixture to within 1/2 inch of edges of beef. Starting at one short side, roll up meat and stuffing. Tie tenderloin together at 1-inch intervals with butcher's twine. Brush with oil, and sprinkle with salt and pepper. Place seam side down in prepared pan. Bake until a meat thermometer inserted in thickest portion registers 145° for medium-rare, about 45 minutes. Loosely cover with foil, and let stand for 15 minutes before slicing.
  • In a medium skillet, melt butter over medium-high heat. Add onion and celery; cook until vegetables are tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Transfer vegetable mixture to the work bowl of a food processor, and pulse until finely chopped, about 1 minute, stopping to scrape sides of bowl. In a large bowl, stir together vegetable mixture, all bread crumbs, broth, salt, and pepper until well combined.

BEEF TENDERLOIN WITH MUSHROOM & BLUE CHEESE RECIPE - (4.7/5)



Beef Tenderloin with Mushroom & Blue Cheese Recipe - (4.7/5) image

Provided by á-163255

Number Of Ingredients 8

4 beef tenderloin steaks, about 5 oz (150 g) each
1 tsp (5 ml) each salt and pepper, divided
1 tbsp (15 ml) butter
8 oz (250 g) sliced cremini mushrooms
2 garlic cloves, minced
1/2 tsp (2 ml) dried thyme
2 tbsp (30 ml) balsamic vinegar • 1/4 cup (50 ml) finely chopped fresh parsley
1 oz (30 g) blue cheese, crumbled

Steps:

  • 1. Pat the steaks dry with a paper towel. Season the steaks with half of the salt and pepper, keeping the remaining for later use.. 2. Turn the grill on. Select the program and press . Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the steaks on the grill and close the lid. 3. Cook until the indicator light has changed to the color of desired doneness; yellow for rare, orange for medium or red for well done. Transfer the steaks to a plate; tent with foil. Rest for 5 minutes before serving. 4. Meanwhile, melt the butter in a large, nonstick skillet set over medium heat. Add the mushrooms, garlic, thyme and remaining salt and pepper. Cook, stirring occasionally, for 5 minutes or until browned and tender. Stir in the balsamic vinegar. Remove from heat and stir in the parsley. Serve the steaks topped with the mushroom mixture and crumbled blue cheese.

BEEF TENDERLOIN WITH BLUE CHEESE & MUSHROOMS



Beef Tenderloin with Blue Cheese & Mushrooms image

Categories     Entree

Yield 10

Number Of Ingredients 9

1 lb fresh mushrooms, sliced
1 cup green onion, chopped
¼ cup butter, melted
¼ cup fresh parsley, chopped
1 (5 lb) beef tenderloin, trimmed
½ tsp each seasoned salt & lemon pepper
1 (4 oz) package crumbled blue cheese
1 8 oz bottle red wine vinegar and oil dressing
¼ cup crushed peppercorns

Steps:

  • Sauté sliced mushrooms and green onions in butter in a large skillet until tender; drain any excess liquid. Stir in parsley; set aside.
  • Cut tenderloin length-wise to within ¼ inch of the tenderloin's edge, leaving one long side connected. Sprinkle with seasoned salt and lemon pepper.
  • Spoon mushroom mixture into opening of tenderloin; sprinkle with blue cheese. Fold top side over stuffing and tie securely with heavy string at 2-inch intervals. Place tenderloin in a large, shallow dish. Pour dressing over tenderloin; cover and refrigerate 8 hours, basting with marinade occasionally.
  • Remove tenderloin to waxed paper and discard marinade. Roll tenderloin in crushed peppercorns and place in oven-proof baking dish.
  • Roast in 425 degree oven for 35 to 40 minutes for medium rare. Remove roast to carving board when meat thermometer registers 135 degrees. Tent loosely with aluminum foil. Let stand 15 minutes. Temperature will continue to rise approximately 10 degrees to reach 145 degrees for medium rare. For medium, cook tenderloin to an internal temperature of 150 degrees and follow same instructions before slicing to serve.

Nutrition Facts : Nutrition Information Calories 240 Fat

TENDERLOIN OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE



Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

1 tablespoon canola oil
2 beef fillet steaks (about 6 ounces each)
Salt and coarsely ground black pepper
8 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
1/2 shallot, finely diced
1/2 cup red wine
1/2 cup beef stock
1 tablespoon cold unsalted butter
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat the oil in a skillet over high heat. Sprinkle the fillets with salt and pepper on both sides. Place the fillets into the skillet and sear until golden brown. Turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the fillets to a plate. Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat. Add the mushrooms and shallots, and season with salt and pepper. Cook until golden brown and their liquid has evaporated. Add the red wine and cook until reduced by half. Add the stock and cook until reduced by half. Whisk in the butter and mustard and cook for 30 seconds. Taste and season with salt and pepper if needed. Garnish with the parsley.
  • Top the now-rested fillets with the sauce and taste.

BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE



Beef Tenderloin Filet with Mushroom Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 18

2 beef tenderloin filets, 6 ounces each
Olive oil
1/2 shallot, finely chopped
Kosher salt
1 clove garlic, minced
3 cremini mushrooms, thinly sliced
3 oyster mushrooms, thinly sliced
3 shiitake mushrooms, thinly sliced
1/4 cup veal demi-glace
3 sprigs thyme
2 Idaho potatoes, peeled and large-diced
Kosher salt
1/4 cup sour cream
Splash heavy cream
1/2 cup broccoli florets, blanched, shocked and rough chopped
1/2 cup shredded Cheddar
2 cups green beans
2 tablespoons olive oil

Steps:

  • For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
  • For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
  • Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
  • Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
  • Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
  • For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
  • Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
  • Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.

FABULOUS BEEF TENDERLOIN



Fabulous Beef Tenderloin image

This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!

Provided by Debbie Wright

Categories     Main Dish Recipes     Roast Recipes

Time 1h

Yield 6

Number Of Ingredients 3

1 (3 pound) beef tenderloin roast
¾ cup soy sauce
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
  • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

Nutrition Facts : Calories 591 calories, Carbohydrate 2.4 g, Cholesterol 220.1 mg, Fat 33.2 g, Fiber 0.3 g, Protein 66.9 g, SaturatedFat 16.5 g, Sodium 2046.8 mg, Sugar 0.6 g

BEEF TENDERLOIN IN MUSHROOM SAUCE



Beef Tenderloin in Mushroom Sauce image

Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

4 tablespoons butter, divided
1 teaspoon canola oil
2 beef tenderloin steaks (1 inch thick and 4 ounces each)
1 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional

Steps:

  • In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

BEEF TENDERLOIN WITH BLUE CHEESE



Beef Tenderloin with Blue Cheese image

Experience incredible flavor with this Beef Tenderloin with Blue Cheese. Bake beef tenderloin to perfection before serving with a creamy blue cheese sauce. Impress company or just the family with this Beef Tenderloin with Blue Cheese.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 10

1 trimmed beef tenderloin (2 lb.)
1 clove garlic, peeled, cut in half
1/4 tsp. salt
1/4 tsp. black pepper
1 Tbsp. vegetable oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. PHILADELPHIA Cream Cheese, softened
1 shallot, minced
2 Tbsp. milk
2 oz. ATHENOS Crumbled Blue Cheese

Steps:

  • Heat oven to 425ºF.
  • Rub outside of meat with cut garlic; season with salt and pepper. Heat oil in heavy ovenproof skillet on medium-high heat. Add meat; cook 10 min. or until browned on all sides, turning frequently. Remove excess oil from skillet.
  • Bake meat in skillet 30 to 35 min. or until internal temperature reaches 145ºF. Remove from oven. Let stand 10 min. (Temperature will rise to 160ºF.)
  • Meanwhile, combine next 4 ingredients until blended. Stir in blue cheese. Slice meat; serve with sauce.

Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 230 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 16 g

MUSHROOM BEEF TENDERLOIN



Mushroom Beef Tenderloin image

This dinner is a quick fix but seems special. A delightful mushroom sauce nicely complements the juicy beef. I like to serve it with toasted French bread.-Blanche Stevens, Anderson, Indiana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

3/4 pound fresh mushrooms, sliced
5 tablespoons butter, divided
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup heavy whipping cream
1 tablespoon minced fresh parsley
6 beef tenderloin steaks (1-1/2 inches thick and 6 ounces each)

Steps:

  • In a large skillet, saute mushrooms in 3 tablespoons butter for 6-8 minutes or until tender. Stir in the flour, salt and pepper until blended. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parsley; set aside and keep warm., Meanwhile, in another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with the mushroom sauce.

Nutrition Facts : Fat 26 g fat (16 g saturated fat), Cholesterol 92 mg cholesterol, Sodium 516 mg sodium, Carbohydrate 4 g carbohydrate, Fiber 1 g fiber, Protein 7 g protein.

BLEU CHEESE BEEF TENDERLOIN



Bleu Cheese Beef Tenderloin image

If you like bleu cheese...you should love this easy meal. Prep time is the length of time to let the meat marinade as well as to create the final sauce. (This is a copykat with a few adjustments but for the life of me I don't know where I got it)!

Provided by Rise3834

Categories     Roast Beef

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

3 -4 lbs beef tenderloin
1/2 cup teriyaki sauce
1/2 cup red wine
4 cloves garlic (chopped or minced)
4 ounces blue cheese, crumbled
1/2 cup mayonnaise
2/3 cup sour cream
1 1/2 teaspoons Worcestershire sauce

Steps:

  • Place beef in a shallow dish.
  • Combine, teriyaki sauce, red wine& garlic.
  • Pour mixture over beef and allow to marinate for at least 30 minutes turning at least once.
  • Place tenderloin on broiler pan and cook in preheated oven at 450 degrees for 15 minutes.
  • Reduce heat to 375 degrees and cook for 30 to 40 minutes longer (or to desired doneness... I like mid-rare so I do 20 minutes depending on the thickness of the cut).
  • Allow to set for appx 10 minutes before slicing keeping in mind it will continue to cook as it sets.
  • In a saucepan over low heat, combine the bleu cheese, mayo, sour cream and worcestershire sauce.
  • Stir until smooth and creamy and serve over the sliced tenderloin.
  • When I made this, I saved the marinade, minced some garlic and added a little more of each ingredient (especially the garlic).
  • I then put it in a saucepan with a sprig of rosemary and small red potatoes and let them simmer while the meal cooked.
  • As always, garlic and bleu cheese can be overpowering for some (not me mind you... never have enough*LOL) but you can indeed adjust these to taste.

BEEF TENDERLOIN WITH BLUE CHEESE



Beef Tenderloin With Blue Cheese image

Make and share this Beef Tenderloin With Blue Cheese recipe from Food.com.

Provided by Chef Buggsy Mate

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 beef tenderloin steaks, cut 1-inch thick
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/3 cup sour cream
4 tablespoons crumbled blue cheese

Steps:

  • Sprinkle both sides of steaks with garlic and salt.
  • Lightly coat a large skillet with nonstick cooking spray.
  • Heat over med-high heat. Add steaks, reduce heat to medium and cook steaks to desired doneness; turning once.
  • Meanwhile, in a small bowl stir together sour cream and blue cheese.
  • Spoon the mixture over the top of hot steaks.

Nutrition Facts : Calories 473.1, Fat 36, SaturatedFat 15.8, Cholesterol 155.7, Sodium 360.6, Carbohydrate 1, Sugar 0.7, Protein 34.4

TENDERLOIN OF BEEF WITH BLUE CHEESE AND HERB CRUST



Tenderloin of Beef With Blue Cheese and Herb Crust image

Simple and elegant, this dish is a sure winner. Whether serving an intimate dinner for two or a number of guests, the delicious flavors of madiera and blue cheese are a perfect choice with the beef tenderloin. Serve with Potato Gratin and Pan Steamed Lemon Asparagus for an unbeatable combination.

Provided by Stinkerbell

Categories     Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter, softened
3 tablespoons flour
3 cups beef broth
6 tablespoons madeira wine
2 1/4 lbs beef tenderloin
1/4 cup breadcrumbs
6 tablespoons blue cheese
1/4 cup parsley, chopped
1/4 cup chives, chopped
1/4 teaspoon black peppercorns, crushed
1 tablespoon olive oil

Steps:

  • Combine the butter and the flour together.
  • Bring the beef broth and madiera to a boil.
  • Whisk in the butter and flour mixture until completely dissolved.
  • Simmer for about 15 to 20 minutes, until the liquid is thickened and reduced by half.
  • While the sauce is simmering, preheat the oven to 350*F.
  • Spray the rack of a roasting pan with nonstick spray and place in the pan.
  • Slice the tenderloin into 6 portions that are approximately 3 inched in diameter and 1 1/2 inches thick.
  • Tie butcher's twine around the beef medallions so they maintain their shape while cooking if desired.
  • Combine the breadcrumbs, blue cheese, parsley, chives and pepper to form a paste.
  • Heat the olive oil in a nonstick skillet over high heat.
  • Sear the medallions until just browned, 2 to 3 minutes on each side.
  • Arrange the medallions in a roasting pan.
  • Coat the top side of each medallion with 3 TBs of the blue cheese and herb crust.
  • Roast until the crust is golden brown and the meat is cooked as desired, about 6 to 8 minutes for medium rare, depending on the size of the medallions.
  • If butchers twine was used, be sure to remove it.
  • Serve the medallions on a pool of the warm madiera sauce.

MUSHROOM-STUFFED BEEF TENDERLOIN



Mushroom-Stuffed Beef Tenderloin image

This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews whenever I serve it.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 7

1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
1 package (6 ounces) fresh baby spinach, chopped
1 cup (4 ounces) crumbled blue cheese
1 beef tenderloin roast (2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided

Steps:

  • In a small nonstick skillet, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. , Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges. , Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper., Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.

Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

BEEF TENDERLOIN STEAKS WITH BLEU CHEESE AND BACON



Beef Tenderloin Steaks With Bleu Cheese and Bacon image

This is another one of those recipes that only looks like a fancy pants dinner. This cannot be easier. The tastes combine to make one great steak. Who could resist tenderloin with bacon AND cheese? Vegetarians, please close your eyes. I am not exactly sure on the grilling times, please let me know how long it took.

Provided by LilPinkieJ

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 beef tenderloin steaks
1 tablespoon garlic, chopped
1 teaspoon salt
1 teaspoon black pepper
3 ounces cream cheese, softened
1/2 cup blue cheese, crumbled
salt and pepper
1 tablespoon flat leaf parsley, chopped
4 slices bacon, cooked and crumbled

Steps:

  • Rub beef steaks with garlic. Season with salt and pepper. Broil or grill to your liking. I prefer medium rare, but it's up to you.
  • In a bowl, combine cream cheese, bleu cheese, salt and pepper, and parsley.
  • On the plate, top steaks immediately with cheese topping and bacon. Serve.

Nutrition Facts : Calories 242.4, Fat 22.5, SaturatedFat 11.2, Cholesterol 51.5, Sodium 1069.6, Carbohydrate 2.2, Fiber 0.2, Sugar 0.2, Protein 8.1

BEEF TENDERLOIN ROAST WITH MUSHROOM SAUCE



Beef Tenderloin Roast With Mushroom Sauce image

From First Impressions: Dining with Distinction, Waterloo-Cedar Falls, IA. Sounds easy. When I make this, I will season the beef with garlic, salt and pepper first.

Provided by Oolala

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 (3 lb) beef tenderloin
1 tablespoon onion, minced
3 tablespoons butter
2 cups mushrooms, sliced
2 tablespoons all-purpose flour
1 cup beef broth
2 tablespoons Burgundy wine
1 tablespoon lemon juice
1/2 teaspoon dried tarragon
1 teaspoon parsley, chopped

Steps:

  • Preheat oven to 450 Degrees F.
  • Pat the meat dry and place it on a rack in a baking pan.
  • Roast for 35 minutes or until the meat registers 125 degrees F. to 130 degrees F. on an instant read thermometer.
  • Cook longer if less rare meat is desired.
  • Saute the onion in butter in a small skillet.
  • Add the mushrooms and cook 5 minutes or until browned.
  • Stir in the flour.
  • Add the remaining ingredients; mix well.
  • Cook over medium heat, stirring until thickened.
  • Serve the sauce with the beef.

Nutrition Facts : Calories 733, Fat 51.9, SaturatedFat 21.7, Cholesterol 210.3, Sodium 271.6, Carbohydrate 3.3, Fiber 0.3, Sugar 0.5, Protein 58.7

BLUE CHEESE BEEF TENDERLOIN



Blue Cheese Beef Tenderloin image

This is a recipe for whole beef tenderloin baked and topped with a blue cheese sauce.

Provided by J MILLER

Categories     Main Dish Recipes     Roast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (3 pound) whole beef tenderloin
½ cup teriyaki sauce
½ cup red wine
2 cloves garlic, chopped
4 ounces blue cheese, crumbled
⅓ cup mayonnaise
⅔ cup sour cream
1 ½ teaspoons Worcestershire sauce

Steps:

  • Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
  • In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

Nutrition Facts : Calories 669.4 calories, Carbohydrate 5.1 g, Cholesterol 143.5 mg, Fat 54.6 g, Protein 35.1 g, SaturatedFat 22.1 g, Sodium 1042.8 mg, Sugar 2.9 g

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