Goat Cheese & Pear Stuffed Tenderloin |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Fresh pears provide a bit of sweetness to a special stuffing for beef tenderloin and beautifully balances the arugula and goat cheese.Cindie Haras, Boca Raton, Florida Ingredients:
2 medium pears, peeled and sliced |
1 tablespoon butter |
1 beef tenderloin roast (2-1/2 pounds) |
1 cup fresh arugula or baby spinach |
1/2 cup crumbled goat cheese |
1 tablespoon plus 1 teaspoon each minced fresh parsley, basil and tarragon |
1 tablespoon olive oil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
sauce: |
4 shallots, finely chopped |
2 teaspoons butter |
1/2 cup sherry |
1/2 cup reduced-sodium beef broth |
2 tablespoons minced fresh tarragon |
2 teaspoons cornstarch |
2 teaspoons cold water |
Directions:
1. In a large skillet, saute pears in butter until tender.
2. Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
3. Spread the pears, arugula, cheese and herbs over meat to within 1 in. of edge. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch intervals with kitchen string.
4. Place on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over roast. Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 15 minutes before slicing.
5. In a small saucepan, saute shallots in butter until tender. Add sherry; cook over low heat for 4 minutes. Add broth and tarragon. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with beef. Yield: 8 servings (3/4 cup sauce).
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