Best 2 Blue Cheese Mushroom Stuffed Tenderloin Recipes

Indulge in a culinary masterpiece with our tantalizing Blue Cheese Mushroom Stuffed Tenderloin recipe. This dish is a symphony of flavors, texturas and colors. The tender and suculent beef tenderloin is expertly stuffed with a savory mixture of earthy mushrooms, pungent blue cheese and aromatic herbs. Wrapped in crispy bacon, the tenderloin is then baked to perfection, creating a mouthwatering crust that seals in all the juicy flavors.

Savor every bite of this exquisite dish, as the blue cheese and mushrooms meld together harmoniously, creating a rich and creamy filling that complements the tender beef. Each forkful is a journey of culinary delight, leaving you craving more.

In addition to the main recipe, this article also includes a host of other delectable dishes to tantalize your taste buds. From the classic Beef Stroganoff to the hearty One-Pot Cheeseburger Pasta, there's something for every palate and occasion. Whether you're hosting a special dinner party or simply seeking a comforting meal, these recipes are sure to impress.

Embark on a culinary adventure with our Blue Cheese Mushroom Stuffed Tenderloin recipe and explore the diverse world of flavors in this comprehensive article. Your taste buds will thank you for it!

Here are our top 2 tried and tested recipes!

BLUE CHEESE-STUFFED BEEF TENDERLOIN WITH PORT SAUCE & MUSHROOM-SPINACH BARLEY PILAF

BLUE CHEESE-STUFFED BEEF TENDERLOIN WITH PORT SAUCE & MUSHROOM-SPINACH BARLEY PILAF image

Categories Beef

Yield 8 servings

Number Of Ingredients 19

Ingredients

1 4-pound trimmed beef tenderloin
1/4 tsp. salt
3/4 tsp. black pepper
3/4 tsp. dried thyme
2 cups crumbled blue cheese
1/3 cup bread crumbs
Butcher's twine or string
1 Tb. olive oil
1 cup ruby port wine
1 cup chicken broth
1 tsp. cornstarch dissolved in 1 tsp. water
For the barley pilaf:
1 cup dried mushrooms 2 Tbs. olive oil
1 large onion, diced
1 pound pearled barley
1 cup dry white wine
4 cups chicken broth
7 ounces rinsed baby spinach
1 cup grated Parmesan cheese

Steps:

Prepare beef and sauce: Slit tenderloin lengthwise, almost but not all the way through. Sprinkle with salt and 1/2 tsp. each pepper and thyme. Mix cheese, bread crumbs and 1/4 tsp. each pepper and thyme; stuff pocket with cheese mixture. Tie tenderloin crosswise at 1 1/2-inch intervals. Coat with oil and sprinkle with more salt and pepper; set aside. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Heat a large, heavy-bottomed roasting pan over two burners on medium-high heat. When pan is very hot, turn on exhaust fan and sear roast until well browned, about 2 minutes on all 4 sides; transfer to a cookie sheet. Reduce heat to low; add port, scraping roasting pan to loosen brown bits. Pour port into a saucepan with 1 cup broth. Simmer until reduced to 1 cup; whisk in cornstarch to thicken. Set aside. Prepare pilaf: Place mushrooms in a bowl, cover with3 cups of water and agitate to loosen dirt. Let sit 30 minutes. Put mushrooms in a fine mesh strainer; reserve liquid in bowl. Wash mushrooms under running water. Set aside. Pour mushroom liquid through strainer into another bowl. Add 2 Tbs. oil to the roasting pan. Sauté onion until well browned, 5 minutes. Add barley. Sauté; stir constantly,1 to 2 minutes. Add mushrooms, then wine. Simmer until nearly evaporated; add reserved mushroom liquid and4 cups broth, and bring to a simmer. To cook: Set a wire rack over the barley; set beef on rack. Cook, uncovered, until a meat thermometer inserted in thickest portion registers 120 (medium-rare) or 125 (medium), 30 to 35 minutes. Remove roast from rack and rack from pan. Let roast rest for about 25 minutes. Return barley to oven; cook until liquid evaporates and barley is tender, about 20 minutes. Remove from oven; stir in spinach and Parmesan until spinach wilts. To serve: Reheat port wine sauce. Cut roast into 1-inch-thick slices. Serve with sauce and barley pilaf.

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

Ingredients

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.

Tips:

To ensure even cooking, use a meat thermometer to check the internal temperature of the tenderloin. It should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
If you don't have a meat thermometer, you can also check the doneness of the tenderloin by cutting into it. The meat should be slightly pink in the center for medium-rare or cooked through for medium.
To prevent the mushrooms from releasing too much liquid, cook them over high heat until they are browned and slightly crispy.
If you don't have any blue cheese on hand, you can substitute another type of cheese, such as cheddar or mozzarella.
To make the dish even more flavorful, you can add a tablespoon of chopped fresh herbs, such as parsley, thyme, or rosemary, to the mushroom mixture.

Conclusion:

This blue cheese mushroom-stuffed tenderloin is a delicious and elegant dish that is perfect for a special occasion. The tenderloin is cooked to perfection and stuffed with a flavorful mixture of mushrooms, blue cheese, and herbs. The dish is then wrapped in bacon and grilled or roasted until the bacon is crispy and the tenderloin is cooked through. Serve the tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.