Spinach And Blue Cheese Stuffed Beef Tenderloin Recipes

SPINACH-STUFFED BEEF TENDERLOIN

Steps:

• In a large nonstick skillet, saute mushrooms and onions in 1 tablespoon oil until mushrooms are tender. Add half of the garlic; cook 1 minute longer. Add spinach, 1/2 teaspoon salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside., Cut a lengthwise slit down the center of tenderloin to within 3/4 in. of bottom. Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string. Rub remaining oil over beef. Combine the onion powder, pepper and remaining garlic and salt; rub over beef. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 40-55 minutes or until a thermometer reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Remove string before slicing.

SPINACH-STUFFED BEEF TENDERLOIN

Steps:

• In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender.
• Add the garlic; cook and stir for 1 minute.
• In a bowl, combine the mushroom mixture, spinach and cheese; set aside.
• Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
• Open tenderloin so it lies flat; cover with plastic wrap.
• Flatten to 3/4 inch thickness.
• Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
• Spread spinach mixture over the meat to within 1 inch of edges.
• Close tenderloin; tie at 2 inch intervals with kitchen string.
• Place tenderloin on a rack in a shallow roasting pan.
• Sprinkle with remaining salt and pepper.
• Bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees).
• Let stand 5-10 minutes before slicing.

SPINACH AND BLUE CHEESE STUFFED BEEF TENDERLOIN

Steps:

• Step #1 In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender. Step #2 Add the garlic; cook & stir for 1 min. Step #3 In a bowl, mix the mushroom mixture, spinach & cheese; set aside. Step #4 Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom. Step #5 Open tenderloin so it lies flat; cover with plastic wrap. Step #6 Flatten to 3/4 inch thickness. Step #7 Remove plastic; sprinkle with 1/4 tsp salt & 1/4 tsp pepper. Step #8 Spread spinach mixture over the meat to within 1 inch of edges. Step #9 Close tenderloin; tie at 2 inch intervals with kitchen string. Step #10 Place tenderloin on a rack in a shallow roasting pan. Step #11 Sprinkle top with remaining salt & pepper. Step #12 Bake, at 425F degrees for 30 mins or until meat reaches desired doneness (for rare 140 degrees, uncovered, medium 160 degrees & well done 170 degrees). Step #13 Let stand 5-10 mins before slicing.

BLUE-CHEESE-STUFFED FILLETS

Steps:

• In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
• Preheat oven to 400 degrees F.
• Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
• Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!

ONION-SPINACH STUFFED BEEF TENDERLOIN

Steps:

• Heat oven to 425°F. In 10-inch skillet, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook 8 to 10 minutes, stirring occasionally, until golden brown. Stir in spinach, thyme, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper; cook 1 to 2 minutes, stirring frequently, until spinach is wilted. Cool 5 minutes.
• With long knife, cut horizontally through long side of tenderloin, halfway up side of meat, stopping about 1/2 inch from other side. Open beef; cover with plastic wrap. Pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• Sprinkle beef with remaining 1/2 teaspoon each salt and pepper. Spoon spinach mixture over beef to within 1 inch of edges. Tightly roll up, beginning with long side. Tie with kitchen string at 1 1/2-inch intervals. Place beef, seam side down, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of beef.
• Bake uncovered 25 to 30 minutes or until thermometer reads 135°F (for medium-rare). Cover loosely with foil; let stand 10 minutes or until thermometer reads 140°F.
• Meanwhile, in 2-quart saucepan, melt 2 tablespoons butter over medium-high heat. Cook shallots in butter 2 minutes or until tender. Stir in brandy; heat to boiling. Boil 3 minutes or until liquid is reduced by half. Add whipping cream. Return to boiling; reduce heat. Simmer uncovered about 30 minutes or until reduced to about 1 1/2 cups. Remove from heat; stir in mustard, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Remove string from beef before slicing. Serve beef with brandy cream sauce.

BLUE CHEESE BEEF TENDERLOIN

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.

MUSHROOM-STUFFED BEEF TENDERLOIN

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.

BEEF TENDERLOIN STUFFED WITH BLUE CHEESE RECIPE

Steps:

• *Mix Together the Blue cheese, Horseradish, Parsley/basil, Olive Oil, Tomatoes and add salt and Pepper to taste. Set aside. Take each medallion and make a small cut on one of the side. With a small butter knife, move the knife around in side the beef to make a small pocket for the filling, trying not to cut holes in the other sides. Once pocket in made, stuff the pieces with the cheese filling until the piece starts to bulge. **Have a couple pieces of scrap pieces of beef to cover the hole with, so the cheese doesn't melt out!! Rub a small amount of oil on the Medallion before placing on the grill. Also Sprinkle with a little small and pepper. Be sure to grill each side of the medallion to the desired temperature. Lemon Rosemary Grilled Potatoes 8-10 Red Bliss Potatoes (Cooked and Sliced) **Cook normally with salted water. Cut each piece in thirds. Juice of 2 Lemons ¼ C. Chopped Rosemary ¼ C. Vegetable Oil Salt and Cracked Black Pepper to taste **Toss the potatoes with all the ingredients. Place on grill just to get a little golden brown. Its very easy but gives a perfect touch to the beef!!