Goat Cheese Pear Stuffed Tenderloin Recipes

GOAT CHEESE & PEAR STUFFED TENDERLOIN

Steps:

• In a large skillet, saute pears in butter until tender., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Spread the pears, arugula, cheese and herbs over meat to within 1 in. of edge. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch intervals with kitchen string., Place on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over roast. Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing., In a small saucepan, saute shallots in butter until tender. Add sherry; cook over low heat for 4 minutes. Add broth and tarragon. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with beef.

GOAT CHEESE, PEAR, AND BACON PIZZA WITH PESTO SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes; remove bacon with a slotted spoon to a plate lined with paper towel to drain.
• Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese; dot with crumbled goat cheese and top with remaining mozzarella cheese.
• Bake in preheated oven until the cheese is melted, 9 to 10 minutes.

ROSEMARY STUFFED GOAT CHEESE BEEF TENDERLOIN

Steps:

• Dijon Spread:.
• In a small bowl, stir together all ingreadients.
• Preheat oven 425 degrees. Prepare dijon Spread. Spread over roast. Place roast on a rack in a shallow roasting pan.
• Roast uncovered, for 35 to 40 minutes or until an instant - read thermometer inserted into the center of the roast registers 135 degrees for medium rare doneness. Cover with foil; let stand 15 minutes before slicing.
• Cut roast into 8 slices about 1 to 1 1/2 inches apart, cutting to, but not through, the bottom of the roast. Tuck a slice of goat cheese into each cut (or spoon 1 T cream cheese into each cut). Sprinkle with snipped rosemary.
• To serve, slice through the roast between each cheese portion.