BLUE CHEESE-STUFFED BEEF TENDERLOIN WITH PORT SAUCE & MUSHROOM-SPINACH BARLEY PILAF
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.
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Nkechi Hope Ononogbu
[email protected]This recipe was a bit too challenging for me. I think I would try a simpler recipe next time.
Azan Hp
[email protected]This recipe was a bit too salty for my taste. I think I would reduce the amount of salt in the blue cheese stuffing next time.
Danis iqbal
[email protected]I'm not a big fan of blue cheese, but I really liked the blue cheese stuffing in this recipe. The beef tenderloin was cooked perfectly and the port sauce was delicious.
Jose Rodriguez
[email protected]This recipe was very time-consuming, but it was worth the effort. The beef tenderloin was cooked to perfection and the blue cheese stuffing was delicious. The port sauce was also very good.
Mbali Precious
[email protected]I wasn't sure how I would like the blue cheese stuffing, but it was actually really good. The beef tenderloin was cooked perfectly and the port sauce was delicious.
Birendra Bist
[email protected]This recipe was a bit challenging, but it was worth it in the end. The beef tenderloin was amazing, and the blue cheese stuffing was a great addition. The port sauce was also very good.
Aaron Brock
[email protected]I loved this recipe! The beef tenderloin was so tender and the blue cheese stuffing was perfect. The port sauce was also very good.
Fer benloz
[email protected]This was a great recipe! The beef tenderloin was cooked perfectly and the blue cheese stuffing was delicious. The port sauce was also very good, and the mushroom-spinach barley pilaf was a perfect accompaniment.
Stephen Dangana
[email protected]I made this recipe for my family and they all loved it. The beef tenderloin was tender and juicy, and the blue cheese stuffing was a nice touch. The port sauce was also very good.
Soni Baniya
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the blue cheese stuffing and the port sauce. The beef tenderloin was cooked perfectly.
green committee green house
[email protected]I've made this recipe several times and it always turns out great. The beef tenderloin is always tender and juicy, and the blue cheese stuffing is a nice surprise. The port sauce is also very good, and I like to serve it over the beef and pilaf.
Zulfiqar Baloch
[email protected]This dish was a hit at my dinner party! The beef tenderloin was cooked to perfection and the blue cheese stuffing was rich and flavorful. The port sauce added a delicious depth of flavor, and the mushroom-spinach barley pilaf was a perfect accompanim