Beef.....beef Tenderloin Stuffed With Crab |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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It has been said that a Beef tenderloin could not be improved.Then again,what wouldn't sweet and delicate crab,artichoke hearts and garlic-herb cream cheese improve? Ingredients:
4 ounces cooked crabmeat |
0.5 (14 ounce) can artichoke hearts, drained and chopped |
0.25 (5 ounce) container soft fresh goat cheese |
3 garlic cloves, minced |
1/2 teaspoon italian seasoning |
2 tablespoons thinly sliced green onions |
2 lbs center-cut beef tenderloin |
1 tablespoon coarsley ground pepper |
Directions:
1. For the filling, in a small bowl combine crabmeat,artichoke hearts,cheese, and green onion.
2. Trim fat from beef.Butterfly the meat by making a lenghtwise cut down the center of meat,cutting to within 1/2 inch of the other side.Spread open. Place knife in the v of the first cut. Cut away from the first cut and parallel to the cut surface to within 1/2 inch of the other side of the meat. Repeat on opposite side of v. Spread pepper evenly over meat; rub in with your fingers.
3. For grilling, Preheat grill,reduce to medium.Place meat on grill for 8-10 minutes or until browned,turning frequently.Place meat over a drip pan. Adjust for indirect cooking. Cook 35-40 minutes for medium rare.
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