More Great Recipes: Beef


Blue Cheese Stuffed Beef Tenderloin w/Port Sauce & Mushroom-Spinach Barley Pilaf


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Member since 2006
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Serves 8 servings | Prep Time | Cook Time

Why I Love This Recipe

I'm not big on blue cheese! But even I have to say this is one very good way to make beef tenderloin! Yummmmm!


Ingredients You'll Need

1 (4 lb.) trimmed beef tenderloin
1/4 tsp. salt
3/4 tsp. black pepper
3/4 tsp. dried thyme
2 c. crumbled blue cheese
1/3 c. bread crumbs
butchers' twine or string
1 Tb. olive oil
1 c. ruby port wine
1 c. chicken broth
1 tsp. cornstarch dissolved in 1 tsp. water

For barley pilaf:
1 c. dried mushrooms
2 Tb. olive oil
1 large onion, diced
1 lb. pearled barley
1 c. dry white wine
4 c. chicken broth
7 oz. rinsed baby spinach
1 c. grated Parmesan cheese


Directions

Prepare beef & 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" intervals. Coat with oil and sprinkle with more salt and pepper; set aside.


Adjust oven rack to lower-middle position and heat oven to 425º. Heat a large, heavy-bottomed roasting pan over two burners on med.-high heat. When pan is very hot, turn on exhaust fan and sear roast until well browned, about 2 min. 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 c. broth. Simmer until reduced to 1 c.; whisk in cornstarch to thicken. Set aside.


Prepare Pilaf:


Place mushrooms in a bowl, cover with 2 c. water and agitate to loosen dirt. Let sit 30 min. 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 Tb. oil to roasting pan. Sauté onion until well browned, 5 min. Add barley. Sauté; stir constantly, 1-2 min. Add mushrooms, then wine. Simmer until nearly evaporated; add reserved mushroom liquid and 4 c. broth, and bring to simmer.


To Cook:


Set wire rack over barley; set beef on rack. Cook, uncovered, until a meat thermometer inserted in thickest portion registers 120 (medium-rare) or 125 (medium), 30 - 35 min. Remove roast from rack and rack from pan. Let roast rest for about 25 min. Return barley to oven; cook until liquid evaporates and barley is tender, about 20 min. Remove from oven; stir in spinach and Parmesan until spinach wilts.


To Serve: Reheat port wine sauce. Cut roast into 1" thick slices. Serve with sauce and barley pilaf.


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