Mushroom-Stuffed Beef Tenderloin

Name: Mushroom-Stuffed Beef Tenderloin
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 170 grams package fresh baby spinach, chopped; 113 grams cup crumbled blue cheese; 227 grams sliced fresh mushrooms; 4 garlic cloves, minced; 1 teaspoons pepper, divided; 907 grams beef tenderloin roast; 1 teaspoons salt, divided

You can never have too many main course recipes, so give Mushroom-Stuffed Beef Tenderloin a try. This recipe covers 25% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 200 calories, 29g of protein, and 8g of fat per serving. This recipe serves 8. A mixture of beef tenderloin roast, cheese, mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

In a small nonstick skillet coated with cooking spray, saute the mushrooms until tender.

Ingredients you will need

Cooking Spray

Mushrooms

Equipment you will use

Frying Pan

Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside.

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Mushrooms

Spinach

Cheese

Garlic

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Bowl

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.

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Wrap

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Plastic Wrap

Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

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Pepper

Salt

Spread stuffing over meat to within 1 in. of edges.

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Stuffing

Spread

Meat

Close tenderloin; tie at 2-in. intervals with kitchen string.

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Kitchen Twine

Place on a rack in a shallow roasting pan.

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Roasting Pan

Sprinkle with remaining salt and pepper.

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Salt And Pepper

Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer